Summary

Ingredients

• 2 kg pumpkin (se) (peeled and pitted, weighed)
• 0.5 liter ½ vinegar (wine vinegar)
• 0.5 liter ½ cider, (apple wine)
• 450 g suar, brown
• 1 teaspoon salt
• 2 sticks cinnamon
• 1 tablespoon pepper, whole
• 1 tablespoon mustard seeds
• 1 tablespoon allspice, whole
• 6 cl calvados

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Instructions

1. Cut the cleaned pumpkin flesh into cubes approx. 1.5 cm by 1.5 cm. Bring the vinegar, cider, salt and sugar to the boil. Add pumpkin cubes and cook for 5 minutes. Remove the pumpkin cubes with a slotted spoon and fill them into six large, clean screw-top jars that have been rinsed with hot water. Put a third of the cinnamon stick in each glass.
2. Bring the stock with the remaining spices to the boil and pour into the glasses while hot. Leave a little space to the edge. Now fill up to the brim with calvados.
3. Close the jars immediately and let them cool upside down. This creates a vacuum and the pumpkin can be kept longer (at least 2 years).
4. Before the first consumption, the pumpkin should steep for at least a week.