Sweet and sour pickled pumpkin

Ingredients for 1 servings:

• 2 ½ kg Hokkaido pumpkin(s), peeled and pitted
• 200 ml pineapple juice
• 2 liters of water
• 400 ml herbal vinegar
• 1 ¼ kg sugar
• 1 tsp, leveled salt
• 30 g ginger, sliced
• 5 carnations
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch of Marsala
• 1 tsp curry powder
• ½ tsp chili powder
• 1 tbsp black peppercorns, partly coarsely crushed
• 1 pinch of cardamom powder
• 1 bay leaf

Instructions

Working time approx. 45 minutes; Rest period approx. 45 days 12 hours 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 days 13 hours 20 minutes

Version 2017, vegetarian

Peel the pumpkin, remove the seeds, and scrape away the fibrous interior. You can leave the skin on if you like. Cut the pumpkin into cubes about 2 cm thick and place in a sufficiently large pot. Pour over the liquid, add sugar, spices, etc., stir, and heat over a medium heat. Simmer for about 20 minutes, then let it steep. The pumpkin shouldn’t become mushy; it will continue to cook a little. Fill into jars, seal them airtight, and store in a cool, dark place for at least a few weeks/months. Its full flavor will only develop once it has thoroughly steeped. It goes well with an evening snack, or warm with game or braised beef, etc. You can also vary the spices; cinnamon and coriander, for example, also work very well.