Preserved Pumpkin Recipes by Tanja

Ingredients:

- 500g Pumpkin
- 165ml White wine vinegar
- 165ml Water
- 250g Sugar
- 2.5ml Lemon zest
- 20g Fresh ginger
- 2ea Cloves
- 1ea Cinnamon stick 
- 3ea Black pepper corns
- 2.5ml Moulden salt 

Method:

Peel and cut the pumpkin into cubes
Combine the remaining ingredients in a pot and bring to the boil over medium heat
Simmer the pickling liquid for 15min
Add the pumpkin pieces to the liquid and cook for a further 5 min, until slightly soft, but still firm
Spoon the pumpkin pieces into a sterilized jar, pour the syrup over and seal