Perfectly Pickled Pumpkin Recipe

This super easy recipe for pickled pumpkin is one of my fall favourites and I make it every year. Pickled pumpkin is sweet yet tangy and perfect with rich meats, turkey and a cheeseboard too of course.

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.

What does pickled pumpkin taste like?

This is a nicely spiced pickle sweet and savoury pickle. Pumpkin is traditionally served with spices in pies. Just think of that warming cinnamon.

Well I’ve used cinnamon, chillies, hginger and allspice in my pumpkin pickle. These spices really make that pickle sing!

Ingredients for 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)

How to make pickled pumpkin;

• 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

How long will pickled pumpkin keep?

Your pickled pumpkin will last for 6-12 months when stored in a cool dark place. Once opened store it in the fridge and use within a month.

How to serve pickled pumpkin

This spicy pickle is perfect for serving with any hearty meat dishes. Especially that Thanksgiving turkey!

Serve your pickled pumpkin with cold meats too.

It goes really well in sandwiches and winter salads too.

And don’t forget about burgers and BBQ, pickled pumpkin goes brilliantly there too.

Looking for more pumpkin recipes? Then check these out before you go;

simple pumpkin and tomato soup

Perfect pumpkin preserve

Pumpkin and coconut soup with fresh basil

and why not check this out too

All you ever wanted to know about pumpkins and how to use them

So there you have it, Pickled Pumpkin. Happy Halloween folks!

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.

Pickled Pumpkin

Karon Grieve

super spicy pickled pumpkin perfect for the Thanksgiving tables and for burgers, BBQ and so much more too

4.5 from 2 votes

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course pickles

Cuisine American

Calories 1022 kcal

Ingredients

 

MetricUS Customary

• ▢ 1 kg pumpkin 500g of pumpkin flesh
• ▢ 225 ml apple cider vinegar
• ▢ 175 g granulated sugar
• ▢ 1/2 tbsp salt
• ▢ 5 allspice berries
• ▢ 1 small cinnamon stick
• ▢ 6 black peppercorns
• ▢ 2 small dried chillies
• ▢ 1 tsp ginger fresh ginger finely sliced
• ▢ 2 tbsp sherry not the dark sweet stuff

Metric – US Customary

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 6-12 months unopened
• Once opened store in the fridge and use within 4 weeks

Notes

calories shown for the entire amount of pickled pumpkin.

Nutrition

Calories: 1022kcalCarbohydrates: 247gProtein: 10gFat: 1gSaturated Fat: 1gSodium: 3514mgPotassium: 3626mgFiber: 7gSugar: 204gVitamin A: 85146IUVitamin C: 90mgCalcium: 274mgIron: 9mg

My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!

Keyword pumpkin

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