Sweet sour pickled pumpkin

This is a slightly easier less time consuming version of the one my mother knew as a child. The original method called for the pumpkin to be cooked and then steeped over night, then to remove the pieces and  cook the liquid into a thick syrup before bottling it.


1kg pumpkin cut into smaller cubes. (I have used various types of pumpkins and butternut. As a rule though if the flesh is more orange than yellow it should work well)
750ml white vinegar
1l water
1kg sugar (white or brown)
15 cloves
2 tablespoons ground ginger
10 peppercorns
2 tablespoons salt

In a large pot bring vinegar, water, sugar, and spices to a boil. Add the pumpkin cubes and bring to the boil. Simmer for approximately 10- 15minutes till the pumpkin has just lost the crisp rawness. Remove the pieces with a
slotted spoon into prepared bottling jars. Pour hot pickling liquid over the pieces and seal jars. Leave to 'mature' in a dark cool space for a minimum of 2 weeks before eating.  

Whilst these are delicious on their own I find them even better in a salad that needs a little 'excitement' added to the flavour, or even as an accompaniment to cheese as part of  cheese board.