Pickled cucumbers in a pumpkin: Unique study of textures

Pickled Cucumbers in a Pumpkin Salting cucumbers inside a hollowed-out pumpkin turns a familiar pickle into a study of textures. The pumpkin wall is not a neutral vessel the way glass would be: it holds moisture differently, and the marinade soaks into the flesh of the "container" itself, so the finished appetizer reflects both the cucumbers and the pumpkin. The ingredient list below is sized for a pumpkin weighing roughly 2 kg (about 4.4 lb) and 1 kg (about 2.2 lb) of fresh cucumbers. Ingredients Pumpkin (large) — 1 Fresh cucumbers — 1 kg (about 2.2 lb) Salt — 3 tbsp Sugar — 1 tbsp Black pepper — 1 tsp 9% vinegar or lemon juice — 2 tbsp Garlic — 2 heads Fresh herbs (parsley, cilantro) — 1 bunch Preparation Step 1. Cut the top off the pumpkin and scoop out the seeds and fibers. Leave the walls fairly thick so the shell keeps its shape and does not let excess air in.