Method

• 1.
  Remove the seeds from the pumpkin and reserve to make roasted seeds (recipe follows). Cut rind into 1.5cm-thick, 6cm-long batons, leaving 1cm pumpkin flesh on each baton. Reserve flesh for another use. Place rind, 1/2 cup (110g) salt and 1.5L (6 cups) water in a large bowl, stirring until salt dissolves. Cover and set aside overnight to brine.

• 2.
  The next day, drain the rind, discarding the brine, and place in a saucepan. Cover with water, bring to the boil, then reduce heat to medium and cook for 5 minutes or until just tender. Drain and set aside. Place the remaining ingredients, 1/3 cup (75g) salt and 450ml water in pan.
• 3.
  Bring to the boil, then reduce heat to medium and cook for 10 minutes for flavours to infuse. Remove from heat. Divide the pumpkin rind among three 400ml-capacity sterilised jars with lids and pour over pickling liquid. Seal and set aside in a cool, dark place for 1 week to pickle before using.