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Pumpkin Pickle



  • 1.

    Heat the oil in a frying pan and gently fry the onion and garlic until translucent.

  • 2.

    Meanwhile blanch the pumpkin in boiling water for about five minutes until it's slightly soft. Plunge into iced water to cool, then drain.

  • 3.

    Add the cubed pumpkin to the softened onion together with the spice and stir well.

  • 4.

    Once the pumpkin has heated through, add the sugar, vinegar and salt and freshly ground black pepper and bring to the boil.

  • 5.

    Simmer for at least 40 minutes, until the pumpkin is really soft and the sugar and vinegar are thickened.

  • 6.

    Adjust the seasoning if necessary, stir in the sage and serve when cool.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Pumpkin Pickle.


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