VEGAN

Pickled Pumpkin

Appetizers | Estonian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pickled Pumpkin

Ingredients

Pumpkin - 1 piece
Onion - 2 heads
Cucumbers - 4 pieces
Garlic - 1 head
Turnips - 2 pieces
Tomatoes - 5 pieces
Water - 8 fl oz
Salt - ½ teaspoon
Apple - 2 pieces
Grapefruits - ½ piece
Red Long Chili Peppers - to taste

Step by Step guide

Step 1

Take a medium pumpkin, wash it thoroughly, and carefully cut it in half. Remove the flesh along with the seeds and use a sharp knife to scrape the inner walls of the pumpkin.

Step 2

Prepare the vegetable filling. Slice the cucumbers and tomatoes, finely chop the carrots and onion, and pass the pumpkin flesh with seeds through a meat grinder. You can also use apples, pears, grapefruits, etc. Mix everything together and pack it into the prepared pumpkin bowls.

Step 3

In boiled water, add salt (2 teaspoons per liter of water), ground red pepper, and pour this solution over the vegetables in the pumpkin, completely covering them. Divide the garlic into cloves and evenly distribute them between the two bowls.

Step 4

Leave the pumpkin at room temperature to ferment for 3–4 days, after which it can be consumed. The resulting brine can also be used as a condiment for breakfast and lunch, diluted with boiled water.