Pickled Pumpkin

1. 1

   Thoroughly wash a 2-quart preserving jar with a fresh rubber gasket seal, and boil the jar for 10 minutes (without the gasket) to sterilize it.

2. 2

   Place the cubed pumpkin in the jar and fit the gasket in place.

3. 3

   In a large saucepan, combine the vinegar, water, ginger, salt, cloves, and peppercorns.

4. 4

   Over low heat, stir the mixture with a wooden spoon until the sugar has dissolved, then increase the heat and bring the mixture to a boil.

5. 5

   Reduce the heat and simmer for 5 minutes, then pour the hot liquid over the pumpkin in the jar.

6. 6

   Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using.

7. 7

   Once unsealed, the pickled pumpkin will keep for 2 to 3 weeks in the refrigerator.

No additional tips available.