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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 740)~75% of the text changedremovedadded
1 kg gresskar (i litt store stykker, avtørket og veid). 30 g hel ingefær (vasket). 0,5 l vann. 4 dl eddik. 1 kg sukker (grovt (crushed) sukker). 125 g sukker (til siste innkoking, per kg gresskar). Vask og tørk gresskaret Gresskaret vaskes, tørkes og skjær det skjæres i litt store stykker. Press stykkene stykker; disse trykkes i et klede klæde, inn til de er tørre, og vei dem.. Regn veies så; til 1 kg. gresskar tas 30 g gr. hel ingefær til hvert kilo gresskar. Vask ingefæren ingefær, som avvaskes og kok den koker under lokk i ½ ¾ time i ½ l vann.. Tilsett l. vann; derefter has 4 dl dl. eddik og 1 kg kg. sukker (crushed) i vannet og kok vannet; dette koker til sukkeret er smeltet smeltet, og laken det er godt skummet.. Legg gresskarstykkene i laken skummet; gresskar stykkene has i, og la dem koke opp det koker med et par ganger, opkok i 4–5 minutter. Ta dem opp 4 å 5 minutter, hvorefter det optas og legg dem legges i krukker.. Kok saften sammen krukker. Saften skal derefter koke tillike med ingefæren i 8–10 8 å 10 minutter, til eller inntil den er jevn og skummet. Hell den skummet; helles så varm over på gresskaret, dekk som dekkes med et klede klæde og la stå står i 8 dager.. Sett alt dager. Settes over varmen. Når varmer, og når gresskaret har fått et oppkok, opkok, tas det opp op og legges i krukker.. Kok saften krukker. Saften koker med 125 g gr. sukker per kilo til hvert kg. gresskar til den er jevn, og hell den helles varm over. Bind over straks.. Tilbindes straks. Til for eksempel f.eks. 3 kg kg. gresskar trengs bare dobbel mengde behøver man kun å ta dobbelt av eddik, sukker osv. o. s. v.

Note on Modernised

Mål er omgjort til moderne enheter, «crushed» sukker er angitt som grovt/perlesukker, og fremgangsmåten er delt i trinn.

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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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