Cornichons de citrouille

Ingrédients

• 320 g raw pumpkin
• 2 garlic cloves
• 4 bay leaves
• 1 rosemary sprig
• 15 pink pepper kernels
• 200 mL apple cider vinegar
• 100 mL rice vinegar
• 90 g sugar
• 1 chili
• 1 tsp salt

Préparation

1. 1

   Cut the flesh of the pumpkin in small dices and put them in a clean jar.

2. 2

   Add the bay leaves, chili, rosemary and pepper on top. In a saucepan, boil the vinegars with the sugar, and salt until they are dissolved.

3. 3

   Pour the liquid into the jar.

4. 4

   Let cool down for 4 hours.

5. 5

   Close the jar and keep in the fridge.

6. 6

   Start to eat after 24h of pickling. ⁣