The marinated pumpkin is perfect for enriching aperitifs, appetizers and sandwiches. Simple to prepare, it remains crunchy and tasty!
| 1/2 small pumpkin (about 300 g) | |
| 2 garlic cloves | |
| 5-6 juniper berries | |
| 300 ml extra-virgin olive oil | |
| 300 ml apple vinegar | |
| salt |
| 1. | Wash the pumpkin very well, brushing the peel to remove all traces of soil. Slice it very thinly with a sharp knife or a mandolin. Peel and slice the garlic cloves. Place the pumpkin in layers in a container, adding garlic slices and a few juniper berries here and there. |
| 2. | Mix together oil, vinegar and two generous pinches of salt and pour over the pumpkin. The pumpkin slices must be well covered by the oil and vinegar mix, if necessary add some more. |
| 3. | Close the container well and let it stay at room temperature for a couple of hours, then transfer and store in the refrigerator. Let stand at least 8 hours before serving. Consume within a few days. |
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