Pickled Pumpkin

Discover the delights of home-made preserves with this simple recipe for pickled pumpkin, delicious served with cold meat.

• Ready In: 55 mins
• Yields: 1 1/2 pounds

Ingredients

• 1  cup white wine vinegar
• 1  cup water
• 4  ounces  superfine sugar
• 1⁄2 cinnamon stick
• 11  black peppercorns
• 1  pinch salt
• 6  allspice berries
• 1⁄2  dried red chili
• 1 1⁄2 lbs  whole pumpkin, peeled, deseeded and chopped into cubes

Directions

1. Place the vinegar, water and sugar in a large saucepan. Cook, stirring, over a low heat until the sugar has dissolved.
2. Add the cinnamon, peppercorns, salt, allspice berries and chili and bring to the boil.
3. Add the pumpkin flesh and bring to the boil once more.
4. Reduce the heat and simmer the pumpkin gently until cooked through, around 30 minutes.
5. Using a slotted spoon place the pumpkin in warm, sterile jars, dividing the spices evenly.
6. Bring the remaining cooking liquor to the boil and cook briskly until reduced and thickened into a syrup.
7. Pour the syrup over the pumpkin, allow to cool and seal.