Pickled Pumpkin

• One 4-5-pound firm pumpkin
• 2 cups white vinegar
• 1 1/2 cups water
• 1/2 white onion, peeled and quartered
• 8 garlic cloves, peeled and smashed
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 2 fresh bay leaves
• 2 tablespoons kosher salt
• 1 tablespoons sugar

1. Halve and peel the pumpkin, and remove the pulp and seeds.
2. Cut into one-by-two-inch blocks.
3. Slice on a mandoline into one-eighth-inch slices.
4. Transfer the pumpkin slices into a four-quart bowl or gallon jar.
5. You should have two to three quarts of loosely packed slices.
6. Place the remaining ingredients in a nonreactive two-quart saucepan.
7. Bring the liquid to a boil and pour over the pumpkin slices, making sure to cover them.
8. Place a plate on top to keep the pumpkin submerged.
9. Refrigerate.
10. The pickles will be ready in two days.

pumpkin, white vinegar, water, white onion, garlic, black peppercorns, coriander seeds, bay leaves, kosher salt, sugar

Taken from www.cookstr.com/recipes/pickled-pumpkin (may not work)