Hokkaido pumpkin sweet-sour

Practice makes perfect!

That is applicable to preserving. Ms Aitch created the recipe last year but the result was not good enough. Perhaps she used the wrong sort of pumpkin, definitely she cooked the pumpkin too long and added too much sugar. It comes with practice so she did it again and now the recipe is perfect!

Hokkaido suess sauer


For about 1200 ml:

1 Hokkaido pumpkin (ca. 1,3kg)

450g sugar

500ml cider

200ml white Balsamico vinegar

4 cloves

1 tsp peppercorns

1 stick of cinnamon

2 chilies

1 1/2 tsp salt


Put the vinegar, cider, sugar and salt in a pot and bring to the boil. Add the spices, turn off the heat and let it brew.

Meanwhile cut the pumpkin in half, remove the cores and cut into cubes.

Boil up the stock once again, add the pumpkin cubes and simmer for about 5-8 minutes. Be careful to cook it only firm to the bite. 

At the same time rinse the jars and caps with boiling water. Fill the pumpkin into the jars. Boil up the stock again and fill it to the brim. Close the jars tightly and turn upside down for 5 minutes. Then turn around and allow to cool completely. Store for at least two weeks. Refrigerate after opening. 

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  • Julia


    Ich bin ja kein Kürbisfan. Aber ich liebe Eingelegtes! Das Glas sieht jedenfalls so wunderschön leuchtend orange aus. Das MUSS ich mal ausprobieren!

    • Ye Olde Kitchen


      Liebe Julia,
      probiere es unbedingt mal aus! Das leuchtende Orange macht sich auch super gut auf einer Käseplatte.

      Liebe Grüße aus Ye Olde Kitchen, Eva

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