Sour. Spicy. Aromatic. Musky. Zesty. Gorgeous.

Recipe:

Wash, core and thinly slice your gourd (I used about 8 small, green ones)

Add the following to a pickling jar

1 cup of apple cider vinegar

1 cup of filtered water

3/4 tsp salt

4 or 5 bruised/ smashed cloves of garlic

2 tsp of roughly-chopped old ginger

1 finely sliced small chili (you want a good amount of heat)

1 tsp of cloves

3 star anise

Then, chuck in your sliced gourd. Lid tightly and let it stand on your counter for 3 days. It will then be ready to be eaten.

Approach with abandon.