Hi all, :D
Here is the pumpkin pickle recipe I was asked for on the Gallery forum.
2.5 lbs pumpkin, peeled & chopped into 3/4 inch cubes, ( I soften the pumpkin in wedges in the oven for 20 mins before peeling & cubing as it makes the job easier)
1.5lb of apples (any sort) peeled, cored & roughly chopped. 2.5 oz grated root ginger, 3-4 red chillies chopped finely (leave some seeds in or take them out depending on how hot you like your pickle) 2 tablespoons mustard seeds, 1 litre distilled malt vinegar, 1lb soft brown sugar, 1 tablespoon salt.
Method, Put everything into a large pan except the sugar & salt. Bring to the boil, then simmer for up to 20 mins until the pumpkin has softened but still has a little bite to it. Add the sugar & salt, stir until dissolved then cook away slowly until the mixture has thickened & most of the liquid has evaporated, this may take 45 mins, check every 10 mins & stir to prevent burning. Ladle into sterilized jars & leave for a week or two (if you can) to mature a bit.
Adrian.
