Pickled Pumpkin

• 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

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.

white wine vinegar, water, sugar, cinnamon, black, salt, berries, red chili, pumpkin

Taken from www.food.com/recipe/pickled-pumpkin-346943 (may not work)