|Pumpkin||6 Pound (1 whole)|
|Cider vinegar||2 Cup (32 tbs)|
|Whole cloves||1 Teaspoon|
|Crushed cinnamon sticks||1 Tablespoon, or crumbled|
|Crystallized ginger pieces||2|
Remove skin and seeds from pumpkin and cut into 1-inch cubes.
In a large saucepan, bring the vinegar and sugar to a boil and simmer until the sugar is dissolved.
Place the cloves, cinnamon, and ginger in a cheesecloth bag.
Add to the vinegar-sugar syrup and boil for 5 minutes.
Add the pumpkin cubes and bring the mixture to a fast, rolling boil.
Boil for 25 minutes, stirring often.
Remove the spice bag.
Ladle pumpkin into sterilized jars and pour the vinegar syrup on top to completely cover pumpkin.