Oriental Pumpkin

For the pickled oriental pumpkin, cut the peeled and seeded pumpkin flesh into cubes. Put in a pot and pour the vinegar and 600 ml of water. Cover and let steep for at least 4 hours, preferably overnight.

Then empty the vinegar water through a hair sieve into a second pot. Grate some orange peel and squeeze out the juice. Add to the vinegar water with the spices and bring to a boil. Season the broth to taste.

Now add the pumpkin cubes and cook in the spicy broth for about 6 minutes until al dente. The pumpkin cubes should still be crunchy. Lift out the vegetables with a perforated ladle and layer in carefully cleaned jars. Let the broth boil for about 20 minutes more. Then pour over the pumpkin cubes – they must be completely covered with the broth. Drizzle a few drops of alcohol over the top, light and close tightly. Place on a tea towel with the lid down and let cool. Store the jars with the pickled pumpkin in a cool, dark place.

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