1. Peel the pumpkin, scrape out the seeds and cut it into 2 cm cubes.
2. Bring the vinegar to the boil with the water, sugar, cinnamon sticks, cloves, ginger, lemon zest and a pinch of salt.
3. Add the pumpkin cubes and simmer gently for 5-8 minutes until translucent but still holding their shape.
4. Lift them into sterilised jars with a slotted spoon.
5. Boil the liquid for another 5 minutes to reduce slightly, pour it hot over the pumpkin and seal the jars at once.
6. Cool quickly, refrigerate within two hours at the latest and let the flavours develop overnight. Consume within two days; serve with roasts, game or cold cuts.
Tip: Avoid watery, stringy varieties - Hokkaido or butternut squash stays pretty and firm.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.