The pumpkin marinated according to this recipe is difficult to distinguish from pineapple in taste, so we suggest you start preparing this preparation right now to serve it at a holiday table or use it in salads that require this exotic fruit.
For one pumpkin you will need the following amount of ingredients:
- 1 teaspoon citric acid;
- 100 g sugar;
- 0.5 teaspoon salt;
- 1 l of water;
- 5 lemongrass leaves (can be replaced with mint);
- 5 g Rhodiola rosea.
Wash and dry the pumpkin, cut it in half and remove the seeds, then cut off the bark and cut the fruit into thin strips, 1-1.5 cm thick, from which you will form squares.
Pour boiling water over the resulting blanks for 2 minutes. After the specified time, drain the liquid and transfer the pumpkin pieces into pre-sterilized jars.
Now you can make the marinade. Fill the pan with water and put it on the fire.
When the liquid boils, add salt, sugar, citric acid, lemongrass (mint) and rhodiola. Let the marinade boil for a couple of minutes, then use it to pour over the pumpkin.
All that remains is to screw the jars and cover them with a warm towel, which can be removed after the preparations have cooled.
After just 20 days, you can remove the lids from the preserves and try them.
