Pickled Pumpkin with Cinnamon

1. 1 Pumpkinpack 1 kg ≈ $2.80 380 g
2. 2 Cinnamon to taste
3. 3 Cloves to taste
4. 4 Allspice 1 g
5. 5 Sugarpack 1 kg ≈ $1.60 40 g
6. 6 Salt 7 g
7. 7 Vinegar 9%pack 500 ml ≈ $1.30 40 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel and seed the pumpkin¹, then cut it into 2 cm cubes; blanch in boiling water for 2 minutes and cool in cold water so the cubes do not fall apart.

2. Sterilize the 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Place the cinnamon, cloves, and allspice in the bottom of the jar, then pack in the pumpkin¹ tightly.

4. Bring the water (about 200 ml) to a boil with the salt and sugar⁵, simmer for 3 minutes, remove from the heat, and stir in the vinegar⁷.

5. Pour the hot marinade over the pumpkin¹ up to the rim, then cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool; store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 14 days.