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Pumpkin in Vinegar

8 servings

Ingredients

• 2 kg peeled pumpkin
• 1 kg sugar
• 0.5 l wine vinegar
• whole cinnamon (a little)
• cloves (a little)
• beer vinegar (for marinating) (as needed)

Instructions

1. Cut the pumpkin into finger-long pieces or bore out round pieces with a vegetable corer, then place in enough beer vinegar to just cover it for 48 hours.
2. Drain well and add to the sugar, which has been boiled clear with the wine vinegar.
3. Add the spice and cook the pumpkin until it becomes clear.
4. Fill into jars, let the liquid reduce until thick, and pour over the pumpkin.
5. Repeat the reduction of the liquid twice more over the course of a week; pour the first time chilled, the second time cold.

Modernized from a treasured 19th-century German cookbook.