Photos: Step-by-step: How to pickle pumpkin

Cut pumpkin.  (Anne Cusack / Los Angeles Times)

Cut off skin of pumpkin and cut into 1-inch cubes.  (Anne Cusack / Los Angeles Times)

Place the pumpkin in a large non-reactive bowl and toss with salt, rubbing the salt evenly over all sides of the pumpkin pieces. Set the pumpkin aside for 3 to 4 hours to give the salt time to penetrate, and soften the pieces.   (Anne Cusack / Los Angeles Times)

When the pumpkin is softened, carefully rinse off the pieces to remove all of the salt, and drain well.  (Anne Cusack / Los Angeles Times)

In a large saucepan, combine the vinegar, water and sugar, loosely cover and bring to a boil.  (Anne Cusack / Los Angeles Times)

Reduce the heat slightly and add the pumpkin pieces.   (Anne Cusack / Los Angeles Times)

Return the heat to high, and as soon as the mixture comes to a simmer, remove from heat.  (Anne Cusack / Los Angeles Times)

Ladle the pumpkin into a clean, non-reactive bowl, and stir in the garlic, thyme, sage, marjoram and peppercorns.  (Anne Cusack / Los Angeles Times)

Pour vinegar liquid over the pumpkin, herbs and spices.  (Anne Cusack / Los Angeles Times)

Weight the pumpkin using a heavy plate so it stays submerged in the liquid.  (Anne Cusack / Los Angeles Times)

Place a can wrapped in plastic wrap on top of the plate to further weigh down the pumpkin.  (Anne Cusack / Los Angeles Times)

Refrigerate the pumpkin for at least a day to give the flavors time to develop.  (Anne Cusack / Los Angeles Times)