Estonian Pickled Yellow Pumpkin

Ingredients:

1 kg prepared pumpkin/winter squash (see below)

1 L water

200 g sugar

1-2 cinnamon sticks

5 black peppercorns

1 whole cloves

5 allspice berries

fresh gingerroot, about 2-3 cm, peeled and sliced

2 Tbsp vinegar (30% strenght)

Cooking Instructions:

Cut the pumpkin into wedges, then peel, remove the soft bits and seeds. Cut the flesh into small chunks or sticks (even julienne, if you can be bothered). You need about 2 pounds or 1 kilogram of pumpkin chunks/sticks. Mix water, sugar, cinnamon stick, gingerroot, black peppercorns, allspice and whole cloves in a large saucepan. (You may add a teaspoon of salt to the marinade, but it's not necessary). Bring to the boil, then add the vinegar and then your pumpkin. Simmer on a moderate heat until pumpkin pieces have become translucent, but not too soft and mushy. Transfer the pumpkin with a slotted spoon into sterilised jars, then pour the hot marinate over. Close and keep in the fridge or very cold larder. Wait for about a week before eating, so the flavours could really mingle.

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