1:Poor; 2:Fair; 3:Average; 4:Good; 5:Excellent
Posted by Kursist ved AOF on September 18, 1997


- 1 kg. of peeled pumpkins without seeds
- 20 small preserved onions.
- 3 - 4 umbels of dill
- 3 bay leafs


- 1 l. water
- 500 ml. vinegar
- 2 teaspoons of salt.

SUGAR PICKLE (Ingridients:)

- 400 gr. sugar.
- 2 teaspoons of salt.
- 5 dl. water.
- 4 fresh peeled ginger.
- juice from 1 lemon.
- 2 teaspoons of cayenne pepper powder.
- 2 tablespoons of mustard seeds.
- preservin spices which is
- 60 dried chili peppers
- 100 gr. of yellow mustard seeds
- 50 black pepper corns
- 50 white pepper corns

+ preserving fluid for the pickle and the glass(es).


- Peel and spilt the pumpkin, and take out the seeds with a spoon.
- Cut the pumpkun into 15 cm's long pieces.
- Put the pumpkin pieces into a pot.
- Put the bay leafes on the top.
- Bring the Vinegar-pickle to boil.
- Pour the still boiling Vinegar-pickle over the pumpkin, - and put
the pumpkin pot a cool place for 24 - 36 hours.
- Take up the pumpkin-pieces and the bay leafs from the pot and dry it
carefully with a cloth piece.
- Cut across the pumpkin-pieces into 2 - 3 cm's pieces.
- Cut the ginger into 1 cm.'s pieces.
- Mix the sugar-pickle spices, including the dill umbels, small
onions, the ginger piecces & the preserving spices.
- Bring the sugar-pickle to boil.
- Scum the the foam of the pickle.
- Put in the pumpkin and let the whole thing boil until the pumpkins
are clear.
- Take the casserole from the warm, and put a little preserving-fluid
to the pickle.
- Wash the glass(es) with the preserving-fluid.
- Put the pumpkin-pickle to the glass and cover it with close-sitting

- After a couple of days the pumpkin-pickle is ready to serve.
- Very good to serve to all kinds of rice or vegetables.

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