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.
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