Pumpkin in cider

Ingredients for 1 servings:

• 2 kg pumpkin(s) (peeled and pitted weighed)
• ½ liter vinegar (wine vinegar)
• ½ liter cider (apple wine)
• 450 g brown sugar
• 1 tsp salt
• 2 stalk(s) cinnamon
• 1 tbsp pepper, whole
• 1 tbsp mustard seeds
• 1 tbsp allspice, whole
• 6 cl Calvados

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Pumpkin pickled in a different way

Cut the cleaned pumpkin flesh into cubes approximately 1.5 cm x 1.5 cm. Bring the vinegar, cider, salt, and sugar to a boil. Add the pumpkin cubes and cook for 5 minutes. Remove the pumpkin cubes with a slotted spoon and place them in six large, clean, hot-rinsed screw-top jars. Add a third of a cinnamon stick to each jar. Bring the stock to a boil with the remaining spices and pour into the jars while still hot. Leave a little space up to the rim. Now fill to the top with Calvados. Immediately seal the jars and let them cool upside down. This creates a vacuum, and the pumpkin will keep for at least 2 years. Let the pumpkin marinate for at least a week before eating it for the first time.