Pickled Pumpkin
Pickled pumpkin is the perfect side dish for turkey dinner or any meat-based meals! It’s sweet with a hint of sourness and tastes of cardamom, cinnamon and cloves.
Do you guys grow pumpkins or squash in your garden? If you do and if you ever wonder what to do with pumpkin I have an idea for you: Make pickled pumpkin!
Actually you don’t need to grow them, just grab one or two from a store and you are good to go!
By the way if you like preserving your home-grown produce check out these canning ideas:
Now as for the pickled pumpkin – Apparently pickling this vegetable is quite popular in Northern Europe.
It might me popular there but it was something totally new to me until about a year ago when I tried it for the first time. I liked its taste.
Pickled pumpkin pieces are sweet & sour. The texture can vary from crunchy to soft almost mushy – this depends on the length of time you cook it as well as your preference. You can smell and taste the cardamom/clove/cinnamon flavors right away.
I was pleasantly surprised how easy it was to make and how well it accompanied meats. I imagine this would go well with Thanksgiving turkey or a Christmas dinner!
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.
If you prefer tender pickled pumpkin then all you have to do is throw all the ingredients in a pot and cook for 20-30 minutes. Once done, fill glass jars and seal each one with a lid.
Good to know:
- When canning pumpkin or any other veggies it is important to sterilize the jars as well as lids. I boil them for 10 minutes in water. You can sterilize your jars in the oven as well.
- Because I make only small batch of these I do not use water bath after I seal each jar. I simply fill each jar, close tightly with a lid and turn them upside down. After they have cooled down, I turn them back up and check if they are sealed properly. You will know this when you tap/push down the lid. If it doesn’t pop back up again it’s sealed.
- This recipe yields two 12oz (350ml) jars. If you use smaller jars, you will need more of them. By the way it’s always better to sterilize more jars and lids, just in case.
- Either preserve or serve right away (best served chilled)! Yes, you can eat this right away, but as with many canned goods, it’s better when you wait a while so the flavors can develop more.
- Pickles pumpkin can be enjoyed as a side with meats. It can also be part of an appetizer!
Pickled Pumpkin
Ingredients
- 4 cups Pumpkin , diced (500 grams/1.1 pounds)
- 2½ cups Water (500 ml)
- 8-10 tablespoons Vinegar (150 ml)
- ½ cup granulated sugar (100 grams)
- 6 Cloves
- 4 Cardamom Pods
- 1 Cinnamon Stick
Instructions
- Pour vinegar into a large sauce pan. Add water and diced pumpkin. If you want your pumpkin pieces to be softer, go to step 2. If you prefer crunchier texture, let them soak in water and vinegar for between 2 hours up to overnight (in the fridge).
- Add sugar, cloves, cardamom and cinnamon stick and bring to a boil. Boil for 20-30 minutes or until soft.
- Transfer the pumpkin into sterilized jars and pour the liquid over. Add one clove to each jar for stronger flavor. Seal with lids immediately.
Notes
- Sanitize your jars & lids by washing them in warm soapy water and subsequently boiling them in water bath for 15 minutes. Using tongs, transfer the jars and lids onto a clean kitchen towel turning them up-side down.
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!
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!
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! :)
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!
So beautiful. This is a great condiment to have on the table! Simple too :)
Thank you, Ginny!
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! :)
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!
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!
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.
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.
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!
What type of vinegar do you use ?
Hi Iza, I used white wine vinegar.