Inspired by Styria, a region known for growing pumpkins, this recipe simmers pumpkin cubes in a sweet-and-sour syrup scented with cinnamon, cloves and ginger. The jars are kept in the refrigerator and can be stored for several weeks.
Peel the pumpkin and cut it into 3 cm cubes. Boil the cubes in salted water for 10 minutes, then drain.
Bring the apple cider vinegar, water, sugar, cinnamon stick, cloves and ginger to a boil in a saucepan. Let it boil for 5 minutes.
Add the blanched pumpkin cubes to the simmering syrup. Cook over low heat for 20 minutes, until the cubes turn translucent and have absorbed the syrup.
Pack the pickles and syrup into sterilized jars and seal them tightly. Leave the jars to stand in a cool place for at least 48 hours before serving.
Do not overcook the pumpkin cubes in the syrup. Remove the pan from the heat as soon as they turn translucent; otherwise, they may break down into a purée.
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