1. Peel pumpkin, remove soft insides and seeds. Dice into 1″-1 1/2″ squares.

2. Place in a crock or glass bowl and cover with vinegar and water.

3. Next day remove pumpkin from liquid and drain in a sieve or colander.

4. Heat wine vinegar, sugar, and spices to boiling.

5. Add pumpkin all at once and cook until clear.

6. Then remove with a slotted spoon and place in clean, hot pint jars.

7. Continue to cook pickling liquid until thick and divide among jars covering the pumpkin pieces.

8. Cover with canning lids and rings.

9. Process in a boiling water bath as is done in preparing other pickles.