Pumpkin Spicy

Cut the pumpkin, hot peppers and bell bell pepper into cubes. Cut the shallots into rings and the garlic and celery leaves into small pieces. Bring vinegar, water, sugar, salt, curry and pickling spices to a boil. Add the remaining ingredients and bring to a boil. Pour hot into twist jars up to the rim and seal.

Preparation Tip:

Pumpkins contain very large amounts of carotene and also silicic acid. Due to the high potassium content, they have a dehydrating and diuretic effect. The shallot is a cultivated species of leek and is characterized by its mild taste. It is used in the same way as onions. Shallots contain potassium, iron, zinc, manganese and sulfides. Also high is the content of quercetin, a phytochemical that can protect, among other things, against the development of cancer diseases.Shelf life: 6 months.

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