- 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.
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.
Serve with salads, cheese and cold meats, especially bacon and gammon.
Recipe and image courtesy of www.lakeland.co.uk