Sweet and sour pumpkin
Even our grandmothers knew what was good and loved to pickle local vegetables like pumpkin in a sweet and sour way. This way, the autumn vegetables last long enough to bridge the rest of the seasons. You can easily recreate our recipe without added sugar at home, even without Grandma's help.
Sweet and sour pickle pumpkin with xylitol
To pickle the pumpkin, we use xylitol instead of sugar. We recommend Xucker Premium, which is the best way to pickle and preserve vegetables.
Instructions
1. Peel the pumpkin, remove the seeds and cut into even cubes.
2. Now put the vinegar, water, Xucker and 1 tablespoon of pickling spices in a pot and bring to a boil.
3. Add the pumpkin cubes and simmer for about 5 minutes. The pumpkin should still be firm enough to cut and not fall apart.
4. Now put everything in a boiled preserving jar, close it and turn it upside down if needed. The pumpkin will keep for a year without any problem. Alternatively, you can simply close the jar and enjoy the sweet and sour pumpkin the next day.
Hint: The pumpkin should be left to steep for at least one night to absorb the aromas of the spices and the acidity of the vinegar.
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