Pumpkin pickle Recipe
- oil for frying
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 400g/14oz pumpkin, peeled and cubed
- 1 tbsp mixed spice
- 200g/7oz sugar
- 200ml/7fl oz cider vinegar
- salt and freshly ground black pepper
- handful fresh sage, chopped
- Heat the oil in a frying pan and gently fry the onion and garlic until translucent.
- Meanwhile blanch the pumpkin in boiling water for about five minutes until it's slightly soft. Plunge into iced water to cool, then drain.
- Add the cubed pumpkin to the softened onion together with the spice and stir well.
- Once the pumpkin has heated through, add the sugar, vinegar and salt and freshly ground black pepper and bring to the boil.
- Simmer for at least 40 minutes, until the pumpkin is really soft and the sugar and vinegar are thickened.
- Adjust the seasoning if necessary, stir in the sage and serve when cool.
