Preserved Pumpkin with Ginger

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Preserved Pumpkin with Ginger
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 30 min.
Ready in

Ingredients

for
3
Ingredients
750 milliliters
35 grams
250 grams
60 grams
1 ½ kilograms

Preparation steps

1.

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.

2.

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.

3.

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
http://nchfp.uga.edu/.