• 200 ml (6 fl oz/¾ cup) white wine vinegar
• 300 ml (10 fl oz/1¼ cups) water
• 3 tbsp sugar
• 6 cloves
• 1 blade mace or a pinch of freshly grated nutmeg
• 1 cinnamon stick
• 6 cardamom pods
• 1–2 red capsicums (bell peppers)
• 500 g (1 lb) butternut pumpkin (butternut squash), peeled and cubed (1 × 1 cm/½ × ½ inch)

Bring all ingredients to a boil, except the pumpkin, in a saucepan. Reduce for 10 minutes on low heat. Add the pumpkin cubes and cook for 5 minutes.

Transfer the mixture to a preserving jar and sterilise the pickles for approx. 40 minutes. Leave to stand for at least 3 days before consuming, but preferably longer. Serve the pickles with meat, vol-au-vent, fish or on a snack. Store in the refrigerator.