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.