Sweet and sour pumpkin in a jar

Ingredients for 1 servings:

• 1.6 kg pumpkin(s)
• 60 g ginger
• 250 g sugar
• 3 pinches of salt
• 4 tbsp honey
• 5 dl balsamic vinegar, light
• 2 dl water
• 4 carnations
• 1 chili pepper(s)

Instructions

Working time approx. 1 hour; Rest period approx. 14 days; Cooking/baking time approx. 10 minutes; Total time approx. 14 days 1 hour 10 minutes

vegetarian, gluten-free, lactose-free

Peel the pumpkin and cut crosswise into 3 cm wide slices. Remove seeds and stringy flesh. Slice into strips using a mandoline. Peel the ginger and cut into thin, fine strips. Halve the chili pepper, remove the seeds, and cut into strips. Dissolve the sugar, salt, and honey in vinegar and water, add the cloves, and mix all ingredients together. Cover and marinate in the refrigerator for 12 hours. Place in a saucepan, bring to a boil, and then simmer for 5-9 minutes. Fill prepared jars to the brim and seal. Let stand in a cool, dark place for about 2 weeks. Store in the refrigerator after opening. The chili pepper can also be omitted.