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4 from 1 vote

Pickled Pumpkin

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: pickles
Author: Karon Grieve


  • 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


  • 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