Put the pumpkin cubes in big pots or tubs and pour over equal parts vinegar and water. You needn't cover the pumpkin, as it will release water - you can come up to about 2 1/2" below the top of the pumpkin, but be sure to stir well and often to keep everything equally marinated. Let stand 24 hours, then drain and discard marinade.
Combine wine vinegar, water, sugar, ginger and cinnamon in a pot. Bring to a boil. Cool a sample off and taste; add more spice to your own taste. It should be intensely sweet, sour and spicy, as this is the flavor that will soak into the pumpkin.
Place the marinated pumpkin in the canning solution and boil one hour, until the edges of the pumpkin cubes turn glassy. While it's cooking, prepare your canning jars and lids. When the hour has passed, place the pumpkin and brine into the clean jars. Fill to the rim with brine and spices. Fit on screw-top canning lids and allow to cool.
Let stand at least 14 days before serving.