Pickled pumpkin

Method

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 chilli 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.

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Ingredients

250ml white wine vinegar
250ml water
100g caster sugar
1/2 cinnamon stick
11 Black peppercorns
pinch of Salt
6 allspice berries
small piece of dried red chilli
750g pumpkin or squash flesh, peeled, deseeded and chopped into cubes or balls

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