From “Spoonfuls of Germany,” by Nadia Hassani (Hippocrene Books). Makes 2 (1-quart) jars.
Ingredients
2 cups water
2 cups white wine vinegar
2 cups sugar
1 lemon, unpeeled and sliced
1 thumbnail-size piece of peeled fresh ginger
1/2 stick cinnamon
1 teaspoon black peppercorns
3 whole cloves
Pinch of salt
2 1/4 pounds (9 cups) peeled and seeded pumpkin or winter squash like Hubbard
Directions
Bring 2 cups water to a boil in a large pot. Add all ingredients except pumpkin. Cook over low to medium heat for 5 minutes.
Add the pumpkin and reduce the heat. Simmer for 10 to 15 minutes or until the flesh starts to soften. It should be al dente. Remove the squash with a slotted spoon and put it into 2 sterilized canning jars.
Reduce the liquid by cooking it uncovered at medium to high heat for 5 to 7 minutes. Pour the syrup over the squash, seal the jars immediately, and let them stand for 4 weeks in a cool place. Once opened, the pickles keep for several weeks in the refrigerator.
