Cut the pumpkin into pieces, mix with the coarse salt and stand for about 24 hours. Then pour off the liquid and briefly rinse the pumpkin.
Bring sugar, cinnamon, vinegar and mustard seeds to a boil. Add the pumpkin cubes and bubble for about 3-5 minutes.
Add dill flowers. On top fill in hot rinsed jars with screw caps and seal on the spot.
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