Pumpkin in oil: easy recipe

INGREDIENTS

• 1 kg of pumpkin;
• 500 ml of white wine vinegar;
• 1 litre of water;
• 1 tablespoon coarse salt;
• Garlic to taste;
• Chili peppers to taste;
• Parsley to taste;
• Extra virgin olive oil to taste

STEP

1. First peel and cut the pumpkin into thin slices;
2. Take a saucepan, add the water, vinegar and salt and bring to the boil;
3. Then add the pumpkin and blanch for about 4 minutes;
4. Using a slotted spoon, remove the pumpkin, place it on a cotton cloth and pat dry thoroughly;
5. Let the pumpkin dry for 3 hours;
6. Start potting;
7. Please remember that the jars must be sterilized;
8.  Take the jars, place a layer of pumpkin, add the chillies, garlic and parsley;
9. Proceed in layers;
10. Once we have filled our jars, add the oil until they are completely covered;
11. Using a fork, press the pumpkin well on the bottom and eliminate any air bubbles;
12. Place the lid on the jars without tightening it, after two/three hours check the oil level, if necessary add more because it must always go above the pumpkin:
13. Now we can seal well with the lids and store them in a cool, dry place;
14. Our pumpkin preserve in oil is ready to be enjoyed, it can be stored for about 6 months, once opened the jars should be stored in the refrigerator.