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Pumpkin in oil

17/11/2023

Pumpkin in oil is a great way to preserve pumpkin and enjoy it as an appetizer or side dish. Here is the step-by-step recipe.

Ingredients

  • 1 kg of pumpkin (preferably Mantovana pumpkin or another variety suitable for preserving)
  • 1 liter of white wine vinegar
  • 2 bay leaves
  • 5 black peppercorns
  • 2 cloves of garlic
  • Coarse salt to taste
  • Extra virgin olive oil to taste
  • Aromatic herbs to taste (rosemary, thyme, sage, etc.)
  • Chili pepper (optional)

Preparation

  1. Clean the pumpkin by removing the skin and seeds, and cut it into pieces. The pieces should not be too small, but neither too large, so choose an intermediate cut (about 2x2 cm).

  2. Soak the pumpkin pieces in a solution of water and coarse salt for 24 hours. This step is to ensure the crunchiness of the final product.

  3. After 24 hours, rinse the pumpkin pieces under running water to remove excess salt.

  4. Prepare a solution with white wine vinegar, bay leaves, peppercorns, and garlic and bring to a boil. Then, add the pumpkin pieces and boil them in the vinegar for about 5 minutes.

  5. Drain the pumpkin pieces and arrange them on a clean cloth to dry well.

  6. Prepare sterilized jars for storage. At the bottom of each jar, add some extra virgin olive oil and the chosen aromatic herbs.

  7. Arrange the dry pumpkin pieces in the jars in layers, alternating with more oil and some peppercorns, garlic, and chili pepper if you want a spicier taste.

  8. Make sure the pumpkin is completely covered with oil and close the jars hermetically.

  9. Store the jars in a cool, dry place for at least one month before consuming, to allow the pumpkin to marinate.

Curiosity

In some variations of the recipe, mustard seeds or vinegar flavored with herbs can also be added to give the pumpkin in oil even more refined flavors. Pumpkin in oil can be served as an appetizer with croutons or as a side dish to meat main courses.