Spicy pickled pumpkin from Rosinenkind

Ingredients for 1 servings:

• 4 kg pumpkin(s), yellow hundredweight and per kg of cleaned pumpkin:
• 125 ml water
• 125 ml vinegar
• 375 ml water
• 4 cloves, crushed
• 20 g black pepper, crushed
• 4 bay leaves, crushed
• 2 cloves garlic, peeled and coarsely chopped
• 4 red chili peppers, dried, roughly crushed
• 375 ml white vinegar
• 500 g sugar, possibly more

Instructions

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

Peel the pumpkin and scrape out the pulp with a spoon. Cut the pumpkin into small cubes and place in a bowl. Mix the wine vinegar and water (125ml water and 125ml vinegar for every kilo of prepared pumpkin) and pour over the pumpkin pieces. Cover with a cloth and leave in a cool place overnight. The next day, lift the pumpkin out with a slotted spoon and drain well, discarding the vinegar and water mixture. To make the pickling solution, bring the spices, water, and wine vinegar to a boil. Gradually cook the pumpkin in it until translucent (do not allow it to become too soft), and then transfer it to the prepared jars. Allow the solution to cool, pour over the pumpkin, and simmer for 30 minutes at 75°C. Tip: You can experiment with the amount of spices. I also found the sugar to be a bit too low, but that’s a matter of taste. Allspice works quite well too.