Tuesday, 12 October 2010

Pickled pumpkin

My brother gave me a substantial wedge from a pumpkin he’d grown to the size of a small car. After hauling it home and idly wondering just how many gallons of pumpkin soup it would make, I decided I could make it last longer without feeling pressured to eat giant pumpkin every day by pickling it.

Skye Gyngell has a great pickled pumpkin recipe in My Favourite Ingredients – the pickling liquor is not unlike a curiously-flavoured mulled wine, with a bottle of white, plus 200ml red wine vinegar, 220ml caster sugar and bay leaves, coriander and fennel seeds. I now have two huge Kilner jars full of pickled pumpkin: good, I think, with cheese, and cold ham and leftover beef, if we ever have any.

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