Slaughter the pumpkin and carefully scrape out the inner fibers and seeds with a spoon. Peel and cut the pulp into approx. 1.5 x 1.5 cm pieces. Place in vinegar water overnight: 1/2 liter of vinegar in 4 liters of water. The pumpkin must be well covered, if necessary increase the amount of water and vinegar.
Drain the next day.
Mix the pumpkin with the sugar, vinegar and water (to taste!). Put 1 1/2 sticks of cinnamon, 6 cloves and a few pieces of ginger in a linen bag (tea egg - it`s written that way, I swear). Slowly cook the pumpkin pieces in it until translucent. and then pour the juice into the prepared preserving jars.
Sterilize in a boiling pot or oven (then put in the water dish) for 30 minutes at 75 ° C.
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