Sweet and sour pickled pumpkin

This roasted veg pickle is perfect for preparing over the weekend, for lunchboxes the week ahead.

  Less than 30 minutes

Makes 4-5 cups

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Ingredients:

  • 2 small Hokkaido pumpkins, cut into wedges
  • Salt and milled pepper 
  • 2 Tbsp (30ml) olive oil 
  • 1 cup (250ml) water
  • 1 cup (250ml) sugar 
  • 1 cup (250ml) rice vinegar or white balsamic
  • 1 Tbsp (15ml) fish sauce
  • 1 tsp (5ml) chilli paste 
  • 2-4 red chillies, chopped
  • 4 cloves garlic, chopped 
  • 2cm knob ginger, peeled and grated

 

Method

  1. Toss pumpkin wedges with seasoning and oil. 
  2. Roast at 220°C for 15-18 minutes. Cool. 
  3. Combine remaining ingredients in a saucepan on low heat. 
  4. Simmer for 4-5 minutes, stirring until sugar dissolves and allowing the flavours to infuse.
  5. Place pumpkin in a single layer in a plastic or glass container with a tight-fitting lid, and pour liquid over, making sure it covers pumpkin. 
  6. Cool and refrigerate. 
  7. Keeps for 4-5 days.

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