Inspired by Styria, a region famous for its pumpkins, this pickle simmers pumpkin cubes in a sweet-sour syrup scented with cinnamon, cloves and ginger. It keeps for weeks in the fridge once jarred.
Peel the pumpkin and cut into 3 cm cubes, parboil in salted water for 10 minutes and drain.
Bring the cider vinegar, water, sugar, cinnamon stick, cloves and ginger to a boil in a saucepan and let it boil for 5 minutes.
Add the parboiled pumpkin cubes to the boiling syrup and simmer over low heat for 20 minutes, until translucent and the syrup has reduced.
Fill sterilised jars with the pickle and its syrup, seal tightly, and let it rest in a cool place for at least 48 hours before eating.
Do not overcook the pumpkin cubes in the syrup; take them off the heat as soon as they turn translucent, or they will fall apart into mush.
Once the pumpkin is finished, the leftover syrup makes a lovely sweet vinaigrette. If you are not a fan of ginger, you can leave it out without upsetting the sweet-sour balance.
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