Pumpkin, candied as asier

Name: Pumpkin, candied as asier
Yield: 1
Ingredients: optional Preservative; 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 tablespoons mustard grains mixed with 1 tsp black peppercorns; 10 dl Water; 2 dl Stocked vinegar; 2 Dried chillies; 2 dl Wine vinegar; 3 Allspice; 400 g Sugar; 5 dl Inventory vinegar or 3 dl. stocked vinegar; 750-1000 g Purified græskarkød; 80 g Coarse salt

Pickling

Cook time: 0 min.
Servings: 1

Ingredients for Pumpkin, candied as asier

	optional	Preservative
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 tablespoons mustard grains mixed with 1 tsp black peppercorns
10	dl	Water
2	dl	Stocked vinegar
2		Dried chillies
2	dl	Wine vinegar
3		Allspice
400	g	Sugar
5	dl	Inventory vinegar or 3 dl. stocked vinegar
750-1000	g	Purified græskarkød
80	g	Coarse salt

Instructions for Pumpkin, candied as asier

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

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. 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. 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

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