Summary

Ingredients

• 4 kg pumpkin (se), yellow hundredweight and per cleaned pumpkin:
• 125 ml water
• 125 ml vinegar

For the marinade:

• 375 ml water
• 4 clove (s), crushed
• 20 g black pepper, crushed
• 4 bay leaves, crushed
• 2 cloves garlic, peeled and roughly chopped
• 4 chilli pepper (s), red, dried, coarsely crushed
• 375 ml white vinegar (wine vinegar)
• 500 g suar, possibly more

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Instructions

1. Peel the pumpkin, scrape out the pulp with a spoon. Cut the pumpkin into small cubes and place in a bowl. Mix wine vinegar and water (125ml water and 125ml vinegar for each kilo of prepared pumpkin), pour over the pumpkin pieces and cover with a cloth and leave in a cool place overnight.
2. The next day, lift out the pumpkin with a slotted spoon and drain well, then pour away the vinegar-water mixture.
3. For the inlay solution, bring the spices to the boil with the water and the wine vinegar, gradually cook the pumpkin in it until translucent (do not let it become too soft) and pour into the prepared jars.
4. Let the solution cool, pour over the pumpkin and boil for 30 minutes at 75 °.
5. Tip:
6. You can of course experiment with the amounts of spice. I also found the sugar a bit low, but that`s a matter of taste. Allspice is also doing quite well.