Pickled Pumpkin

• 2 cups rice vinegar
• 3/4 cup distilled white vinegar
• 3/4 cup mirin
• 5 fresh Thai chiles, split in half lengthwise
• 1 small piece of ginger, unpeeled, thinly sliced
• 6 garlic cloves
• 10 white peppercorns
• 1 1/4 cups sugar
• 1/4 cup kosher salt
• 3 pounds pumpkin, cut into thin moons or chunks

1. Combine 2 cups water, the vinegars, mirin, chiles, ginger, garlic, peppercorns, sugar, and salt in a large nonreactive pot and bring to a simmer.
2. When the sugar is dissolved, add the pumpkin and cook gently, stirring and checking frequently, until it is just slightly tender, about 3 minutes.
3. Drain the pumpkin, reserving the liquid.
4. Let cool completely before combining.
5. Store in the refrigerator.

rice vinegar, white vinegar, mirin, fresh thai chiles, ginger, garlic, sugar, kosher salt, pumpkin

Taken from www.epicurious.com/recipes/food/views/pickled-pumpkin-377645 (may not work)