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Pumpkin candied as asier

Pickling
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Pumpkin candied as asier

optionalPreservative
0.75-1kgPurified græskarkød
1Finger-long piece fresh horseradish, peeled and cut into thin slices
1Cooking bag with mixed spices or shelve a gauze bag with 2 tbsp. mustard grains mixed with 1 teaspoon black peppercorns 2 allspice and dried chillies 3
1lWater
2dlStocked vinegar
400gSugar
5dlInventory Inventory vinegar and vinegar or 3 dl 2 dl wine vinegar
80gCoarse salt

Instructions for Pumpkin candied as asier

To prepare the Pumpkin candied as asier recipe, please follow these instructions:

1. cut the pumpkin flesh into strips, about as thick and long as a finger. Put them in the touched, cold brine, and let them soak in 24 hours under light pressure.
2. Drainage pumpkin meat in a colander, and boxes the brine. Boil a brine of vinegar, water and sugar. Add the Spice bag, horseradish slices and græskarkød, and cook it clearly at low heat, about 20 minutes.
3. Put pumpkin strips with a skimmer in a clean glass. Give bed sheet a rehash, remove it from the heat, and add if necessary. a preservative. Pour the brine over the pumpkin meat, and keep "asierne" dark and cool.

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