Preserve your pumpkin with this quick pickling recipe – ideal for salads, platters, and long-lasting fridge storage.
Any vegetable can be pickled. This quick pickle is ready to eat after one or two days. Add it to salads, top a risotto, or drain and add it to a platter. It will last in the fridge for months, so it’s great to have on hand.
- Firstly, get the pickle liquid cooking. In a large pot, place the vinegar, sugar, water, star anise, cinnamon, peppercorns and chilli to a simmer for 5 minutes.
- Cut the pumpkin into slices or chunks and add it to the pickle liquid, cooking for 5 minutes or until just cooked. A sharp knife will insert easily. Remove the pot from the heat and add the thyme.
- Place the pumpkin into jars and top up with the pickling liquid.
- Store in the fridge until ready to use.
To amplify every meal
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Roasted cauliflower and avocado mash. This wonder bowl filled with baked cauliflower, chickpeas and creamy avocado is fabulous as a main or side. Add crispy chorizo for a kick.
Black bean sesame eggplant sticks. Dressed in a sweet and salty black bean, garlic and chilli sauce, these fried and baked eggplants make for a deliciously sticky side. Serve with a lemon cheek.
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Advertise with NZME.Beetroot and red cabbage salad. Dates, feta and a maple syrup-lemon dressing turn beetroot and red cabbage into something sublime. Toss with pine nuts for added texture.
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