Pumpkin candied as asier

Name: Pumpkin candied as asier
Yield: 1 portion(s)
Ingredients: optional Preservative; 0.75-1 kg Purified græskarkød; 1 Finger-long piece fresh horseradish, peeled and cut into thin slices; 1 Cooking 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; 1 l Water; 2 dl Stocked vinegar; 400 g Sugar; 5 dl Inventory Inventory vinegar and vinegar or 3 dl 2 dl wine vinegar; 80 g Coarse salt

Pickling

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

Ingredients for Pumpkin candied as asier

	optional	Preservative
0.75-1	kg	Purified græskarkød
1		Finger-long piece fresh horseradish, peeled and cut into thin slices
1		Cooking 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
1	l	Water
2	dl	Stocked vinegar
400	g	Sugar
5	dl	Inventory Inventory vinegar and vinegar or 3 dl 2 dl wine vinegar
80	g	Coarse 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.

Pumpkin candied as asier

Ingredients for Pumpkin candied as asier

Instructions for Pumpkin candied as asier

Recipe categories