Sweet and sour pumpkin

Ingredients for 1 servings:

• 3 Hokkaido pumpkins
• ¾ liter herbal vinegar (7-herb vinegar)
• ¾ liter of water
• 750 g sugar
• 1 piece(s) ginger, finger-length
• 1 chili pepper(s) with seeds, medium heat
• 1 large onion(s)
• 1 large garlic clove(s)
• 2 bay leaves
• 1 cinnamon stick(s)
• 1 bag of vanilla sugar
• 1 tbsp, heaped mustard seeds
• 1 tsp, heaped salt
• 1 tsp, heaped clove(s)
• 1 tsp, heaped peppercorns

Instructions

Working time approx. 4 hours; Rest period approx. 15 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 15 days 5 hours 30 minutes

Wash the pumpkins thoroughly, halve, hollow out, and cut into bite-sized pieces approximately 2 x 4 cm. Peel and roughly chop the onion. Place the herb vinegar, water, sugar, ginger, chili pepper, onion, garlic clove, bay leaves, cinnamon stick, vanilla sugar, mustard seeds, salt, cloves, and peppercorns in a large pot. Let everything simmer for about 15 minutes. Then add the pumpkin pieces and bring back to a vigorous boil. Using a funnel, fill prepared jars tightly with the pumpkin pieces up to 2 cm below the rim. Pour the liquid and spices over the pumpkin pieces, ensuring the top layer is just covered. Then put the lids on, secure the jars with rubber bands, and place them in the preserving machine according to the instructions. Cook for 30 minutes at 90°C. Once cooked, remove the clamps, lift the jars slightly by the lid, and check that they are tightly closed. Do not move the jars until they have cooled. Let it steep for at least two weeks. This pumpkin makes an excellent side dish to many dishes, similar to mixed pickles. You can also use screw-top jars and cook it in the oven or on the stovetop. Instructions for this can be found online.