I N S T R U C T I O N S

slice or dice the pumpkin into small pieces

peel and finely slice the ginger

place both the pumpkin and ginger, along with the cloves, sugar, vinegar, 200ml of water and a pinch of salt into a pot and bring to a boil

let it simmer for a few minutes until the punpkin is slightly soft, then transfer the hot mixture into canning jars, seal them and turn them upside down for 5 minutes

when stored in a cool place, the pickled pumpkin will last for at least a few weeks