Pickled pumpkin

MAKES 5 CUPS PREP + COOK TIME 30 MINUTES

1½ cups (375ml) apple cider vinegar 1 cup (250ml) water

1 cup (220g) white sugar

¼ teaspoon black peppercorns

2 star anise

1 bay leaf

1 teaspoon brown mustard seeds 1kg pumpkin, peeled, sliced thinly

1 Place vinegar, the water, sugar and spices in a large saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until sugar dissolves.

2 Add pumpkin, increase heat to high and bring just below boiling point. Reduce heat to low-medium; simmer for 10 minutes or until pumpkin is just tender.

3 Cool to room temperature, store in the fridge. Serve in salads or as part of a cheese board or antipasto platter.

Not suitable to freeze.