Pickled Hokkaido Squash
Pickled Hokkaido squash is a recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g Hokkaido squash
- 1 chili pepper
- 700 ml apple juice
- 200 ml apple cider vinegar
- 5 cloves of mace
- 2 small sprigs rosemary
- 2 star anise
- 1 tbsp mustard seeds
- 2 Bay leaves
- 200 g sugar
Instructions
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1.
Quarter the squash, remove seeds, wash and pat dry. Weigh 600 g of squash (with skin) and cut into about 2 cm cubes. Halve and deseed the chili pepper. Bring apple juice with vinegar, mace, rosemary, star anise, mustard seeds, chili pepper and bay leaves to a boil. Add sugar and stir until dissolved.
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2.
Add the squash cubes to the broth and let them steep for 10-12 minutes. Pour the cubes with spices into a strainer, catching the broth, and bring it back to a boil. Fill two sterile jars with the squash and spices, top with the broth, seal the jars. Cook in a preheated water bath at 95 °C in the oven for 35 minutes.
