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Pickled Pumpkin

By Karon Grieve 3 Comments

pickled pumpkin

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

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

4.0 from 1 reviews
Pickled Pumpkin
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Author: Karon Grieve
Recipe type: pickles
Ingredients
  • 1 kilo/2½lb sized pumpkin gives about 500g/1 lb 2oz flesh
  • 225ml/8fl oz apple cider vinegar
  • 175g/6oz granulated sugar
  • ½ 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
  1. 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
  2. Cut the peeled pumpkin into small pieces about 1cm/1/2" wide
  3. Put the pumpkin into a large non-reactive pan and add all other ingredients (apart from the sherry)
  4. Heat over a medium flame until the pumpkin is tender (test with a fork)
  5. Use a slotted spoon to remove pumpkin from the pan and carefully place in a sterilised jar
  6. 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
  7. Pop on a lid and set aside in a cool dark cupboard for 1 week to mature
  8. This will keep for up to 6 months unopened
  9. Once opened store in the fridge and use within 2 weeks
3.2.2802

 

 

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The Very Best Scottish Recipes For Burns Night
Leek Confit
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Filed Under: Preserves Savoury Tagged With: pumpkin

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Comments

  1. Sarah Blahnik says

    December 1, 2016 at 7:46 pm

    These look great! I did a similar recipe here if you want to check it out: http://theweeklypickle.com/week-46-pickled-pumpkin/

    Reply
  2. Alexis says

    October 31, 2017 at 5:26 pm

    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!

    Reply
    • Karon Grieve says

      November 3, 2017 at 2:09 pm

      Yes just use the carving pumpkin. I used a Fino sherry.
      K x

      Reply

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