Preserved Pumpkin with Ginger
Pour the vinegar into a pot with 250 ml of water (approximately 1 cup), the salt and the sugar.
Rinse the ginger and cut into thin slices. Add to the pot and bring to a boil. Once boiled, remove from the heat and allow to cool.
Rinse the pumpkin and cut in half. Scrape out the seeds and soft fibers and cut the hard flesh into 1-2 cm thick columns (approximately 1/2 inch). Mix with the ginger stock and infuse at room temperature for about 24 hours, covered.
Bring everything back to a boil and cook for about 2 minutes.
Quickly transfer into hot-rinsed, clean jars and seal immediately.
Tip: To preserve the pumpkin for longer, you will need to process the jars according to manufacturer's instructions, or visit