Cut the pumpkin into cubes approx. 2 x 2 cm and place in a bowl. Bring the white wine vinegar to the boil with the cayenne and pour over the pumpkin. Let the pumpkin steep for 24 hours.
The next day, drain the vinegar and bring to the boil with the sugar. Cut the ginger into thin slices. Add the pumpkin and ginger to the vinegar stock and cook until the pumpkin cubes are translucent. Pour hot into jars, close them immediately and turn them upside down to cool.
Quantity: 8 glasses of ¼ liter each
Goes well with boiled beef or pork, roast beef, game or cold platters
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