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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2 Jars (12 oz/350 ml each)
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.
Pre-Sanitizing Your Jars & Lids:
Important: Air-tight sealed jars should last for months. I suggest you follow current safety standards for canning (jar & lid sterilizing + 10 mins water bath in boiling water once the jars are filled and sealed) especially if you want to can large quantities. I don’t use water bath simply because I only can in small quantities and we eat our products fast.
- 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.
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Amount Per Serving
% Daily Value*
Vitamin A 21280IU426%
Vitamin C 23.3mg28%
* Percent Daily Values are based on a 2000 calorie diet.