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Ginger syrup for pickled pumpkin



1 kg pumpkin

1/2 liter of water

1 kg sugar

4 to 5 cm ginger bulb

1 lemon

2 pots

Jars with lids


Peel the pumpkin and cut it into small cubes. Then put the pumpkin cubes in a pot with water and pre-cook for about 1/4 hour.

Peel the ginger bulb and cut into fine strips. Then in another pot prepare a syrup from half a liter of water, the sugar, the ginger and the zest of an unsprayed lemon.

When the pumpkin cubes are soft, the water can be drained and the fruit pieces added to the ginger syrup. Mix everything well and bring to the boil again. Then reduce the heat and simmer for at least 2 hours. The fruits must be translucent.

After the 2 hours it can be poured into hot, sterilized jars and sealed immediately. Although you can eat the ginger syrup for pickled pumpkin immediately, it tastes better if it is stored for a few weeks.

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