Pickled Ginger-Pumpkin

The autumn cooking continues - the big pumpkin was enough for a few jars of pickled pumpkin. A recipe from my pickling book.

600g cleaned pumpkin 300 g preserving sugar 200 ml elderflower vinegar 300 ml water 5 star anise 1 tsp coriander seeds 5 cm ginger root

I peel the ginger and cut it into very thin slices. I put everything except the pumpkin in a pot and boil it for 10 minutes. Then I cut the pumpkin into 2-3cm cubes and add it to the broth. Cook until just al dente, about 5 minutes. You should really pay attention to this, because the pumpkin decomposes relatively quickly. The pieces can still be a bit crunchy, they will be softened by the broth.

Put the pumpkin into sterile jars and boil down the broth for another 5 minutes and pour over the pumpkin. The amount given makes about a liter, so you can easily take three 400ml jars. Let steep for at least two weeks (you can of course taste before :) But after 2 weeks the pumpkin is well done. The pumpkin will keep for about 1 year.

big preserving jars with pickled squash wedges, star anise, ginger root


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