Pickled Ginger Pumpkin

For the pickled ginger squash, dice the peeled and seeded squash. Peel the ginger root and cut into small cubes. Rinse the chili peppers with cold water, peel the garlic cloves.

In a pot, bring 200 ml of water to a boil with the vinegar, white wine, herbs and spices. Once the sugar and salt have dissolved, add the pumpkin cubes, chili peppers and garlic cloves. Now simmer on low heat for about 10 minutes.

Layer the pumpkin, ginger, garlic cloves and chili peppers in cold rinsed preserving jars. Pour the broth over until the vegetables are completely covered. Drizzle a few drops of alcohol over the top, light and seal tightly. Place on a tea towel with the lid down and let cool. Store the jars of pickled ginger squash in a cool, dark place.

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