Pickled Pumpkin with Ginger and Cinnamon




Rating: 3.6935 / 5.00 (186 Votes)


Total time: 45 min

For 2 jars á ca. 500 ml:













Instructions:

For the pickled pumpkin with ginger and cinnamon, cut the pumpkin flesh into small cubes. Boil all ingredients together except the pumpkin, then cook the pumpkin in the broth until al dente. When the pumpkin is firm to the bite, divide evenly into jars and seal.

Preheat the oven to 180°C. Fill a baking tray with water and place the jars in it, spacing them well apart.

When the water starts to bubble (simmer), turn off the oven and leave in it for another 30 minutes or so.

Remove pickled pumpkin with ginger and cinnamon from the oven and store in the refrigerator.

Preparation Tip:

The pickled pumpkin with ginger and cinnamon lasts up to 6 months in the refrigerator.

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