Pickled Pumpkin
This post may contain affiliate links. Please read our disclosure policy.
Pickled pumpkin is the perfect side dish for a turkey dinner or any meat-based meal. It is sweet with a hint of sourness and tastes of cardamom, cinnamon and cloves.
Do you grow pumpkins or squash in your garden? If you ever wonder what to do with them, make pickled pumpkin. You do not need a garden. Grab one or two at the store and you are set.
If you like preserving your home-grown produce, you might also enjoy my low sugar plum jam, homemade strawberry jam, low sugar apricot jam and spicy dill pickles.
Pickling pumpkin is popular across Northern Europe. I first tried it in Estonia, where my husband is from, and I liked it straight away. The pieces are sweet with a gentle sour note. The texture can be crunchy or soft, depending on how long you cook them. You can smell and taste the cardamom, clove and cinnamon right away. It is easy to make and pairs well with meats. We like it next to Thanksgiving turkey or a Christmas dinner. My husband says this version tastes just right.
How to make pickled pumpkin
Now it does not have to be just pumpkin. Go for butternut squash or any other squash with orange-colored flesh.
Remove all the seeds and strings from the cavity. Peel the thick skin off. I use a knife as it is easier for me. If you have another method that works well for you, then use it. Cut the pumpkin into chunks about ½ to 1 inch (about 1.5 to 2.5 cm) so they cook evenly.
Traditional tip for extra crunch: Place the diced pumpkin in a bowl and cover with ice-cold water. Refrigerate for 4 to 8 hours or up to overnight, then drain well before cooking.
Put all the ingredients into a large pot. If you like, tie the whole spices in a small piece of cheesecloth so they are easy to remove later. Bring to a boil, then cook gently for 20 to 30 minutes, or until the pumpkin is as soft as you like. Stir from time to time to prevent anything from sticking to the bottom. Shorter cooking gives a firmer bite. Longer cooking gives a softer texture.
Fill clean hot jars with the pumpkin and pour the hot liquid over to cover, leaving about ½ inch headspace. You can add one clove to each jar for a stronger flavor. Seal with lids, let cool and refrigerate.
For the best taste, let the jars rest in the fridge for 2 to 3 days before serving. Use within 3 to 4 weeks.
Good to know
When making pickled pumpkin, it is important to use clean, heat-safe jars and lids. Wash them in hot soapy water and rinse well. You can keep the jars hot in simmering water so they are warm when you fill them. Do not use the oven for jars.
This is a refrigerator pickle. After you fill the jars with hot pumpkin and liquid, close each jar with a lid, let it cool at room temperature, then refrigerate. Do not turn the jars upside down. Keep chilled and enjoy within 3 to 4 weeks.
This recipe yields two 12 oz (350 ml) jars. If you use smaller jars, you will need more of them. It is always better to have a few extra jars and lids ready, just in case.
Either serve right away or chill first. It is best served cold, and the flavor is even better after 2 to 3 days in the fridge.
Pickled pumpkin can be enjoyed as a side with meats. It can also be part of an appetizer.
Serving ideas
- With roast turkey, chicken or pork.
- On a cheese board with sharp cheddar or goat cheese.
- In sandwiches or sliders.
- Chopped into a fall salad or a grain bowl.
- As a small appetizer in little cups with toothpicks.
Recipe Q&A
Yes. Reduce the sugar a little and taste the brine before adding the pumpkin.
I use white wine vinegar. Choose any vinegar that lists 5% acidity on the label. Distilled white and apple cider vinegar at 5% work as well.
Both work. Choose a firm, orange-flesh squash so the pieces hold their shape.
Soak the diced pumpkin in ice-cold water for 4 to 8 hours or overnight, then drain well before cooking. Keep the cook time on the shorter side.
Pickled Pumpkin Recipe
Ingredients
- 4 cups pumpkin , diced (500 grams/1.1 pounds)
- 2½ cups water (500 milliliters)
- 8-10 tablespoons vinegar (150 milliliters)
- ½ cup granulated sugar (100 grams)
- 6 cloves
- 4 cardamom pods
- 1 cinnamon stick
Instructions
- Optional crunch soak: Place the diced pumpkin in a bowl, cover with ice-cold water, and refrigerate 4 to 8 hours or overnight. Drain well.
- Pour the water and vinegar into a large pot. Add the pumpkin, sugar, cloves, cardamom and the cinnamon stick. Bring to a boil.
- Boil gently for 20 to 30 minutes, stirring from time to time, until the pumpkin is as soft as you like.
- Pack the pumpkin into clean jars and pour the hot liquid over to cover, leaving a little headspace. You can add one clove to each jar for a stronger flavor. Seal with lids, let cool, then refrigerate. Best after 2 to 3 days. Use within 3 to 4 weeks.
Notes
- Storage: Use within 3 to 4 weeks.
- Best flavor: Rest 2 to 3 days in the fridge before serving.
- Vinegar: I use white wine vinegar at 5% acidity. Distilled white or apple cider vinegar at 5% also work.
What type of vinegar do you use ?
Hi Iza, I used white wine vinegar.
If I put it in a canner, could the jars last longer? If so, how long to canner it? (Regular pot canning)
I can’t wait to try this recipe! My grandmother “Julia” made pickled pumpkin when I was small that was to die for. My brother and I loved it and for many years tried to hunt down a recipe for it. This sounds so much like how I remembered hers with a whole clove in the jar and a portion of a cinnamon stick as well! This brings back happy memories of family holiday dinners at “Grandma’s” house!
Please do let me know if you give it a go and more importantly if you liked it!
Just another question…if you like them crunchy, do I put them in the fridge in vinegar and water for a couple of hours and then cook them or do I strain the juice from the pumpkin, put pumpkin in jars, heat juice and add back into pumpkin?
If you want them crunchy, then place the pot with vinegar, water and pumpkin/butternut squash in the fridge for a couple of hours. Then, add the rest of the ingredients and cook for 20-30 mins. Pour or use a sterilized laddle to transfer everything into jars, seal and sterilize. Hope this helps, Carole.
Is the vinegar for this recipe distilled vinegar ( the one 5% ) ? Thanks !!
Hi Maritza. I used white wine vinegar but you can use the 5% distilled vinegar as well. Hope this helps.
I’m a bit confused about step one. It says to add vinegar to the pot. Then it says to add water and vinegar. Could you please verify. I’m in the process of making these great looking pickles.
Hi Carole. Sorry about the confusion. There was a mistake in the recipe. You only add vinegar once. I have fixed that.
I have never tried pickled pumpkin before, but I can’t imagine it is that foreign of a taste – I love pumpkin so much! I am really curious what pickling does to the flavor! Thanks so much for sharing, can’t wait to try making this at home!
You are welcome :). Let me know what you think if you try!
I love the pickling ability of most fruit and veggies. I have never thought about pumpkin being pickled.
:) You must try it. It’s so different yet delicious!
We make a fall cocktail that this pickled pumpkin would be great in! Pinned it to try when our pumpkins are out of the ground!
What a great idea! Would have never thought of putting it in a cocktail! :)
So beautiful. This is a great condiment to have on the table! Simple too :)
Thank you, Ginny!
I LOVE this. I really appreciate new and exciting recipes, the blogging world can get pretty repetitive…this is such fun :) Sharing for sure.
Thanks so much, Sue!
Such a unique idea! Definitely worth a try! I never met a pumpkin recipe I didn’t like!
If you do give it a go, let me know what you think, Lauren! :)
How interesting! I’ve never thought to pickle pumpkin before. I would love to taste this.
:) I would send a few jars over so you could try it but I’d say it would be faster if you made it yourself :)
Being from baby boomer generation when preserving was popular, mom preserved pumpkin and it remains my favorite to this day. Mom did not use cardamon and she put spices tied in a cloth bag while cooking and removed them before putting in jars. Its absolutely delicious
Thanks for your comment, Joselyn. I can imagine your mom’s version tastes divine!
I have never had pickled pumpkin but I am super intrigued. I love pickling, and this is a fun idea for the holidays!
:) I am also quite new to pickled pumpkin but definitely recommend giving it a go!