Pumpkin Preserve

• 60 ml white wine vinegar
• 48 g castor sugar
• pinch

Bring all of the ingredients except the pumpkin to the boil. Boil until the sugar is dissolved.

Place the raw pumpkin pieces in a vacuum sealer bag and pour the hot liquid into the bag. Vacuum pack the bag and refrigerate for no less than 24 hours. If you do not have a vacuum machine, simply pour the hot liquid over the pumpkin in a heatproof, well-sealing plastic container and leave fo