Sweet and sour pumpkin

Ingredients for 4 servings:

• 1 kg pumpkin flesh
• ½ kg sugar
• ½ liter of vinegar
• 4 liters of water
• 1 ½ stalk(s) cinnamon
• 6 carnations
• Ginger, fresh

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 55 minutes

That’s how my mother always did it!

Butcher the pumpkin and thoroughly scrape out the inner fibers and seeds with a spoon. Peel and cut the flesh into pieces approximately 1.5 x 1.5 cm. Soak overnight in vinegar and water: 1/2 l vinegar to 4 l water. The pumpkin must be well covered; increase the amount of water and vinegar if necessary. The next day, strain, reserving the pickling liquid, and let the pumpkin flesh drain. Mix the pumpkin with the sugar and vinegar water (season to taste!). Place 1 1/2 cinnamon sticks, 6 cloves, and a few pieces of ginger into a linen bag (tea infuser—it’s spelled that way, I swear). Slowly cook the pumpkin pieces until translucent, then fill the prepared jars with the juice. Sterilize in a pressure cooker or oven (then place a bowl of water inside) for 30 minutes at 75°C.