Preparation

1

Step 1

To make the pickling liquid, put sugar, apple cider vinegar, light balsamic vinegar, mustard seeds, peppercorns and bay leaves in a saucepan and heat until the sugar has completely dissolved. Allow to cool.

2

Step 2

Wash the pumpkin, remove the seeds and cut it into sticks with a knife. Wash the peppers, halve them, remove the seeds and cut the flesh into small cubes. Peel the shallots and cut into fine rings.

3

Step 3

Place the vegetables in the prepared jars and fill with the pickling liquid. Close with preserving ring, glass lid and clips. Heat in a 90°C water bath for 30 minutes to preserve.

For the recipe, you'll nee:

Ingredients

Portions

3

Food

  • 500.0 g Sugar
  • 500.0 ml Apple cider vinegar
  • 500.0 ml Light balsamic vinegar
  • 2.0 tsp Mustard seeds
  • 2.0 tsp Peppercorns
  • 2.0 Bay leaves
  • 500.0 g Red kuri squash
  • 1.0 red Bell pepper
  • 3.0 pcs. Shallots