Pickled Pumpkin

2 pounds pumpkin
1/3 cup sugar
1/2 cinnamon stick or 1/4 teaspoon ground cinnamon
3 whole cloves
1/2 teaspoon ground nutmeg
1 teaspoon whole coriander
1/2 teaspoon salt
1 cup water
1 cup white wine vinegar

Peel and Cut flesh of the pumpkin into 1-inch cubes and set aside. Combine sugar, cinnamon, cloves, nutmeg, coriander, salt, water and vinegar in 1-quart sauce pan and place over high heat, bring to boil. Add pumpkin cubes and return to a boil then cook 1 minute.Remove the pan from the heat and pour contents into container. Allow to cool. Cover and refrigerate 1 week before using. Makes about 1 quart.

Will keep for up until a year refrigerated.