Pickled pumpkin

Eating pumpkin is a sure sign that summer is over, and in the case of London yet another year it was over before it was begun. At home in Malaga we eat pumpkin all year so we do not associate it with the passing of summer and of course we always have a summer.

Here I am pickling pumpkin and pickled pumpkin is a great way to use up the leftover pumpkin after you have made those halloween lanterns. The longer you leave it before eating the better it tastes, try to leave at least until boxing day as it ia perfect with baked ham and leftoverturkey



Ingredients for the pickled pumpkin

4 pounds peeled and diced pumpkin
5 cups brown sugar
5 cups distilled white vinegar
5 cinnamon sticks
5 allspice berries
Thumb of fresh Ginger
15 whole cloves

Method for Pickled Pumpkin

Place the pumpkin in a deep bowl. In a large saucepan, mix the sugar, vinegar, cinnamon sticks, ginger, allspice and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin  cover and set aside 8 hours, or overnight.

Strain the liquid into a large saucepan. Boil 5 minutes. Remove most of the the cinnamon sticks and cloves,  but lreave a few for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.