Cut the flesh of the pumpkin in small dices and put them in a clean jar.
Add the bay leaves, chili, rosemary and pepper on top. In a saucepan, boil the vinegars with the sugar, and salt until they are dissolved.
Pour the liquid into the jar.
Let cool down for 4 hours.
Close the jar and keep in the fridge.
Start to eat after 24h of pickling.