PICKLED PUMPKIN & SALAD WITH BLOODY DRESSING
Dying Light 2
PREPARATION TIME: 1 h + 2 days for pickling
SERVINGS: 1 large jar + 1 salad serving
pot with a lid
600g edible pumpkin (or butternut squash), seeded, peeled and cubed
1 tsp salt
2 ½ cups /600ml water, or as needed
1/2 cup /120ml 10% vinegar
1/3 cup / 70g sugar
2 thick slices of ginger, peeled
1/2 tsp chili flakes
6 whole cloves
2 allspice berries
1/2 tsp yellow mustard seeds
2 Tbsp / 50g floral honey
2 flat Tbsp cherry jam
2 Tbsp pickle liquid from pickled pumpkin
2 Tbsp olive oil or other vegetable oil
1/3 tsp spicy mustard
a pinch of salt
cherry dressing (see above)
2-3 handfuls / 60g salad mix
several chunks / 70g goat cheese
a handful of pickled pumpkin, strained
1 Tbsp pumpkin seed kernels, roasted, store-bought
- Cut pumpkin in half, discard seeds and strands.
- Cut the pumpkin into long slices then peel.
- Cut pumpkin flesh into even chunks.
- Add pumpkin chunks into pot.
- Add water just to cover, add salt.
- Cover, stir, set on medum heat and bring to a boil.
- Cook for 5 minutes.
- Then add vinegar, sugar and spices (ginger, chili, cloves, yellow mustard seeds). You can add other spices (like cinnamon stick or bay leaf) or resign from some (like chili to make it less spicy) if you want too, but remember not too overdone with quantities, as pumpkin will develop stronger flavour over 2 days.
- Continue to cook pumpkin until tender but still firm, about 10-15 minutes.
- Turn the heat off and stir in honey.
- Transfer cooked pumpkin chunks and spices into jars.
- Wipe jar rims with a tea towel.
- Pour in cooking liquid.
- Tightly close lids.
- Turn upside down and let it sit until cooled off completely.
- Keep in a cold place for 2-3 days before serving in a salad to let flavors develop.
- Rub cherry preserves through a strainer into a bowl.
- Add pickle liquid, mustard, and a pinch of salt.
- Stir in oil and continue to whisk to get a thick, smooth sauce.
- Spread a portion of the dressing on a plate.
- Add salad to a plate.
- Add chunks of goat cheese.
- Add chunks of strained, pickled pumpkin
- Garnish with pumpkin seed kernels.
- Drizzle with more dressing.
- Serve immediately and enjoy!