Pickled pumpkin sweet and sour

Ingredients for 4 servings:

• 2 kg pumpkin flesh
• ½ liter of vinegar
• 1 liter of water
• ¼ liter vinegar (wine vinegar)
• 1 kg sugar
• 1 lemon(s), untreated, zest and juice
• 1 ginger root, sliced ​​or
• ½ tsp ginger powder
• 1 stalk(s) cinnamon
• 1 tbsp clove(s) or
• Clove powder

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

This recipe comes from my grandmother

Halve the pumpkin and remove the seeds. Cut into strips. Peel and cut into small cubes. Weigh and wash if necessary. Pour diluted vinegar over it in a bowl (1/2 liter of vinegar and 1 liter of water for every 2 kg of pumpkin flesh). Let it stand for 12 hours. The next day, drain the water and let the pumpkin pieces drain well. Make a broth from wine vinegar, sugar, lemon juice and zest, ginger root or powder, cinnamon stick, cloves or clove powder. Please note: The more ground spices you use, the cloudier the broth will be. Bring the broth to a boil, cook the pumpkin in batches or all at once until translucent (this can sometimes go very quickly). Place the pumpkin in screw-top jars, bring the broth to a boil, and allow it to thicken. Pour over the pumpkin, seal the jars, and store in an oven or in a preserving machine.