Pickled Pumpkin

Directions

1. 1
   Thoroughly wash a 2-quart preserving jar with a fresh rubber gasket seal, and boil the jar for 10 minutes (without the gasket) to sterilize it.
2. 2
   Place the cubed pumpkin in the jar and fit the gasket in place.
3. 3
   In a large saucepan, combine the vinegar, water, ginger, salt, cloves, and peppercorns.
4. 4
   Over low heat, stir the mixture with a wooden spoon until the sugar has dissolved, then increase the heat and bring the mixture to a boil.
5. 5
   Reduce the heat and simmer for 5 minutes, then pour the hot liquid over the pumpkin in the jar.
6. 6
   Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using.
7. 7
   Once unsealed, the pickled pumpkin will keep for 2 to 3 weeks in the refrigerator.