These pumpkin pickles are a nice change from the usual sweet pumpkin treats. They make a great pairing with a cheese plate and add color to any autumn meal.
Steam pumpkin until barely tender, about 10 minutes (don’t let the pumpkin touch the boiling water or it will get mushy). Drain thoroughly and set aside.
In a saucepan, combine sugar, vinegar, cinnamon, and cloves and simmer, covered, for 20 minutes. Add pumpkin, return to a simmer, cover, and cook for 3 minutes more. Remove pan from heat and leave the pumpkin in the syrup; refrigerate for 24 hours.
Heat mixture to simmering and cook 5 minutes. Remove spices and pack pumpkin into sterilized jars. Fill with syrup. Seal and process 10 minutes in a boiling water bath.