This wonderful pumpkin pickle recipe is a Digby Law special! When you serve it on crackers with tasty cheese or in sandwiches or a ploughman’s lunch, you’ll be asked for the recipe over and over again.
Serves 8 jars
250g fresh ginger, finely chopped
2 litres white vinegar
2 generous cups sugar
2 tablespoons turmeric
2 tablespoons mustard seeds
6 black peppercorns
6 chillies or chilli powder to taste
2-3 tablespoons carraway or cumin seeds
Peel pumpkin and onions. Remove seeds from the pumpkin.
Cut pumpkin flesh into small pieces along with the onion.
Sprinkle generously with salt and leave overnight.
Combine vegetables with all the other ingredients in a large saucepan.
Simmer gently uncovered until the mixture is soft.
If necessary, thicken with cornflour and vinegar.
This makes about 4 litres. Jar, seal and label.