Sweet-preserved pumpkin with ginger

About the dish

Fra Erken og Steens «Kogebog for skole og hjem» (1900). En søtsyltet gresskar med ingefær og eddik i en sukkerlake – en toleddet metode der gresskaret først forvelles i laken, står 8 dager, og deretter kokes opp igjen med mer sukker. Oppskriften strekker seg over side 300–301.

How to make it

1. 1

   Prepare the pumpkin

   Wash and dry the pumpkin and cut it into fairly large pieces. Press the pieces in a cloth until dry, and weigh them.

2. 2

   Boil the ginger

   For each kilo of pumpkin, use 30 g of whole ginger. Wash the ginger and boil it, covered, for ¼ hour in ½ liter of water.

3. 3

   Make the brine

   Add 4 dl of vinegar and 1 kg of coarse sugar to the water. Boil until the sugar has dissolved and the brine is well skimmed.

4. 4

   Blanch the pumpkin

   Add the pumpkin pieces and let them boil for 4–5 minutes with a couple of returns to the boil. Lift out the pieces and place them in jars.

5. 5

   Reduce the syrup

   Let the syrup continue to boil together with the ginger for 8–10 minutes, until it is smooth and skimmed. Pour it hot over the pumpkin. Cover with a cloth and let stand for 8 days.

6. 6

   Second boil

   Return everything to the heat; once the pumpkin has come to a boil, lift it out and place it in jars. Boil the syrup with 125 g of sugar per kilo of pumpkin until smooth, and pour it hot over. Tie the jars shut the next day.