With Halloween just a few days away pumpkins are all over the place. The blog world is groaning under the weight of pumpkin recipes from soup to pestos, sweets and puddings to breads and crisps. I couldn’t have Larder Love miss out on all that Halloween fun so this year we are making pickled pumpkin to use long after the ghosts and ghouls have been forgotten and pumpkins retired for another year.
I love the colour or pumpkins, that bright vibrant orange speaks of Autumn and fallen leaves, stunning sunsets and the heart warming flames of a cold weather fire.
Pickled Pumpkin
1 kilo/2 1/2lb sized pumpkin gives about 500g/1 lb 2oz flesh
225ml/8fl oz apple cider vinegar
175g/6oz granulated sugar
1/2 tbsp salt
5 allspice berries
1 small cinnamon stick
6 black peppercorns
2 small dried chillies
1 tsp finely chopped fresh ginger
2 tbsp sherry (not the dark sweet stuff)
Chop the pumpkin in half, remove seeds (save to roast later) and chop into manageable sized peices that you can easily handle for removing the peel with a small sharp knife
Cut the peeled pumpkin into small pieces about 1cm/1/2″ wide
Put the pumpkin into a large non-reactive pan and add all other ingredients (apart from the sherry)
Heat over a medium flame until the pumpkin is tender (test with a fork)
Use a slotted spoon to remove pumpkin from the pan and carefully place in a sterilised jar
Boil the remaining liquid for 5 minutes then allow to cool just a little before adding the sherry and pouring over the pumpkin in the jar
Pop on a lid and set aside in a cool dark cupboard for 1 week to mature
This will keep for up to 6 months unopened
Once opened store in the fridge and use within 2 weeks
Happy Halloween folks!
Karon x
Pickled Pumpkin
Ingredients
- 1 kilo/2 1/2lb sized pumpkin gives about 500g/1 lb 2oz flesh
- 225 ml/8fl oz apple cider vinegar
- 175 g/6oz granulated sugar
- 1/2 tbsp salt
- 5 allspice berries
- 1 small cinnamon stick
- 6 black peppercorns
- 2 small dried chillies
- 1 tsp finely chopped fresh ginger
- 2 tbsp sherry not the dark sweet stuff
Instructions
- Chop the pumpkin in half, remove seeds (save to roast later) and chop into manageable sized peices that you can easily handle for removing the peel with a small sharp knife
- Cut the peeled pumpkin into small pieces about 1cm/1/2" wide
- Put the pumpkin into a large non-reactive pan and add all other ingredients (apart from the sherry)
- Heat over a medium flame until the pumpkin is tender (test with a fork)
- Use a slotted spoon to remove pumpkin from the pan and carefully place in a sterilised jar
- Boil the remaining liquid for 5 minutes then allow to cool just a little before adding the sherry and pouring over the pumpkin in the jar
- Pop on a lid and set aside in a cool dark cupboard for 1 week to mature
- This will keep for up to 6 months unopened
- Once opened store in the fridge and use within 2 weeks
These look great! I did a similar recipe here if you want to check it out: http://theweeklypickle.com/week-46-pickled-pumpkin/
Hi! this recipe looks great! wanted to know, could I use a carving pumpkin for this? Also what kind of sherry did you use? A Fino?
thanks!
Yes just use the carving pumpkin. I used a Fino sherry.
K x