Tromboncino Pickle

Makes approximately 2-2.5L

About 15 years ago I tried a pickle made from pumpkin that was simply delicious. Sweet and vinegary with a lovely bite to the flesh. The perfect accompaniment to cold meats and cheese. I was thinking about this pickle (as you do) and wondering if I could make my own version with my hardened tromboncino squash this winter (normally a summer squash, used raw). The neck of a tromboncino lends itself perfectly to being cut into the thin rounds for the pickle, with minimum effort (all it needs is to be peeled and thinly sliced).

If you don’t have a tromboncino squash, then by all means use a butternut squash or pumpkin, it will just take a little extra effort to cut them into the small rounds (about two inches wide is best).

The pickle is made in two stages, each stage taking about half an hour. I would recommend starting stage one (step 1 on the instructions) in the evening and finishing with the pickling the next morning.

Over time the pickle will soften and lose its lovely bite so this is best eaten fresh (I am intending to devour mine over the next couple of months).

• Ingredients:
• 1.2kg tromboncino neck, peeled and cut into thin (3mm) slices
• 400g white onion (about 4 medium), peeled and cut into thin rounds
• 100g salt
• 3 cups of cold water

• For the pickling liquid:
• 3 cups of cider vinegar
• 3 cups of caster sugar
• 2 tbsp yellow mustard seeds
• 1 tsp ground cinnamon
• 2 tsp turmeric

Step 1: Place the prepared squash and onion rounds in a large bowl and cover with the salt and water. Cover with a layer of cling film or a plate, and then place a heavy object on top (I used a cast iron cooking pot but a pan filled with water would work) and leave for about 12 hours (or over night).

Step 2: Drain the salted water from the squash and onion and then rinse thoroughly under cold running water to wash off any excess salt.

Step 3: In a large pan heat the vinegar, sugar and spices until the sugar is dissolved and the liquid is just boiling.

Step 4: Add the rinsed squash and onion and bring the whole thing back to a simmer. Switch off immediately and then ladle into sterilised jars.