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pickled pumpkin in jar with fork and pickle at side

Pickled Pumpkin

Karon Grieve
super spicy pickled pumpkin perfect for the Thanksgiving tables and for burgers, BBQ and so much more too
4.25 from 4 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course pickles
Cuisine American
Servings 20 servings
Calories 44 kcal

Ingredients
 

  • 500 g pumpkin
  • 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 2cm/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

Video

Notes

This pickled pumpkin recipe makes one large 500g jar of pickled pumpkin and that is about 20 servings.
This will keep for 6-12 months in a cool cupboard, once opened store in the fridge and use within a month.

Nutrition

Calories: 44kcalCarbohydrates: 11gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.003gSodium: 175mgPotassium: 96mgFiber: 0.2gSugar: 9gVitamin A: 2129IUVitamin C: 2mgCalcium: 8mgIron: 0.3mg
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!
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