Ingredients and Method
- 1 Litre Water
- 1 Heaped tbsp Maldon Salt
- 1 Red Kuri Squash
- Boil the water and dissolve the salt. Let it cool. In the meantime wash the squash, peel it, and cut it roughly into smaller pieces.
- Pack it tightly in the jar and cover with the brine. It is very important that all the pieces of pumpkin are covered with the brine, as anything that sticks out above it can get spoiled.
- There are a few tricks for keeping the veg submerged. The first is obviously packing it well. Second, there are special weights, usually glass or stone that can be used to weigh the vegetables down. Or you can use a slice of apple to block and press everything down.