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Pumpkin with ginger

Pumpkin pickled with whole ginger: pumpkin pieces are boiled briefly in a brine of ginger, vinegar and sugar, left 8 days in the reduced syrup, brought to a boil again and covered with syrup reduced with extra sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 614 (falt i det fri)

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About the dish

Pumpkin pickled with whole ginger was a popular "exotic" type of preserve in older Norwegian cookbooks. Erken notes that with larger quantities of pumpkin you do not need to increase the brine and sugar proportionally.

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 they are dry, and weigh them.

  2. 2

    Boil the ginger

    Allow 30 g whole ginger for each kilo of pumpkin. Wash the ginger and boil it covered for ½ hour in ½ l water.

  3. 3

    Make the brine

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

  4. 4

    Boil the pumpkin

    Put the pumpkin pieces in the brine and let them come to a boil a couple of times, for 4–5 minutes. Take them out and place them in jars.

  5. 5

    Reduce the syrup

    Boil the syrup 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 boiling

    Set everything over the heat. When the pumpkin has come to a boil, take it out and place it in jars.

  7. 7

    Final reduction

    Boil the syrup with 125 g sugar per kilo of pumpkin until it is smooth, and pour it hot over. Seal immediately.

  8. 8

    Larger quantities

    For 3 kg pumpkin, for example, you only need double the amount of vinegar, sugar, etc.

Changes from the original

Measurements have been converted to modern units, "crushed" sugar is given as coarse/pearl sugar, and the method has been divided into steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 614) → 1949 (korrekturlest, s. 740)~44% av teksten endretfjernetlagt til
Til 1 kg. græskar: 30 gr. hel ingefær ½ l. vand 4 del. eddik 1 kg. sukker (crushed) 125 gr. sukker til den sidste saft. Græskarret Gresskaret vaskes, tørres tørkes og skjæres i litt store stykker; disse trykkes i et klæde, indtil inn til de er tørre, og veies saa; så; til 1 kg. græskar tages gresskar tas 30 gr. hel ingefær, som avvaskes og koker under lok ½ lokk ¾ time i ½ l. vand; vann; derefter haves has 4 del. dl. eddik og 1 kg. sukker (crushed) i vandet; vannet; dette koker, koker til sukkeret er smeltet, og det er godt skummet; græskarstykkerne haves gresskar stykkene has i, og det koker med et par opkok i 4 å 5 minutter, hvorefter det optages optas og lægges legges i krukker. Saften skal derefter koke tillikemed tillike med ingefæren i 8 å 10 minutter, eller indtil inntil den er jevn og skummet; heldes saa helles så varm paa græskarret, på gresskaret, som dækkes dekkes med et klæde og staar står i 8 dage. Sættes dager. Settes over ilden, varmer, og naar græskarret når gresskaret har faat fått et opkok, tages tas det op og lægges legges i krukker. Saften koker med 125 gr. sukker til hvert kg. græskar, gresskar til den er jevn, heldes helles varm over. Tilbindes straks. Til f. eks. f.eks. 3 kg. græskar gresskar behøver man kun at å ta dobbelt av eddik, sukker o. s. v.

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Frequently asked questions

Why does the recipe take so long?
The cooking itself is short – the pumpkin boils only 4–5 minutes and the syrup 8–10 minutes. The long time is because the pumpkin must be pressed dry in a cloth and the preserve must stand and steep/mature before it is finished.
How much ginger and sugar should I use?
For 1 kg pumpkin: 30 g whole ginger, ½ l water, 4 dl vinegar and 1 kg sugar (crushed), plus 125 g sugar for the final syrup.
How do I proceed?
The ginger is washed and boiled covered for ½ hour in ½ l water. Then vinegar and sugar are added, and it is boiled until the sugar has dissolved and is well skimmed. The pumpkin pieces are boiled with a couple of boil-ups for 4–5 minutes, placed in jars, and the syrup is boiled further with the ginger for 8–10 minutes before it is poured hot over.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 614, in the chapter on preserved vegetables.

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