- 750ml white wine vinegar
- 500ml water
- 100g caster sugar
- ½ cinnamon stick
- 10 black peppercorns
- 10 allspice berries
- 1 tsp dried chilli flakes
- 1 tsp Good With Everything Herb Sea Salt
- 750-800g pumpkin or butternut squash flesh, deseeded and cut into 2.5cm cubes
- 6 bay leaves
- Put the vinegar, water and sugar into a large saucepan. Heat gently, stirring well until the sugar has dissolved. Add the cinnamon, peppercorns, allspice, chilli flakes and herb sea salt and bring to the boil.
- Add the pumpkin or butternut squash and bring back to the boil. Reduce the heat, cover and simmer gently for 30-40 minutes, or until tender.
- Spoon the pumpkin or squash into sterilised jars, distributing the spices evenly.
- Boil the remaining liquid for 5 minutes and carefully ladle into the jars. Place a bay leaf in each, seal and label.
Tip: Leave the pickled pumpkin for 1 week for the flavours to develop. Unopened, it will keep for 6 months in a cool, dark place. Once opened, store in the fridge and use within 2 weeks.
Cook’s note: Serve with salads, cheese and cold meats, especially bacon and gammon.