Pumpkins are surprisingly delicious when pickled. I make three or four jars around this time each year. They are good with baked ham, or can be incorporated into a salad with chestnuts and cured meats.
11/2 tsp coriander seeds
1 tsp caraway seeds
3 tbsp sugar
1 tbsp extra-virgin olive oil
70ml/3fl oz red-wine vinegar
1 firm onion squash
Start by toasting the coriander and caraway seeds in a shallow saucepan over a gentle heat until the seeds just begin to pop. Spoon in the sugar and olive oil, pour over the vinegar and continue to cook while you prepare the squash.
Using a very sharp knife, slice through the squash lengthwise and scoop out the seeds. Now slice finely into half-moon shapes. Stir the sugar into the oil and vinegar until it has dissolved, then place the slices in the pickling liquid. Cook for 45 minutes over the lowest heat.
Sterilise one or two jars (wash them in soapy water, rinse well, then place in a cool oven – 120C/250F/Gas1/2 – for 15-20 minutes), depending on their size. Remove the squash from the heat, allow to cool, and ladle into the jars. This can be kept in the fridge for up to three months.