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pickled pumpkin
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4 from 1 vote

Pickled Pumpkin

super spicy pickled pumpkin perfect for the Thanksgiving tables and for burgers, BBQ and so much more too
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: pickles
Keyword: pumpkin
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 6-12 months unopened
  • Once opened store in the fridge and use within 4 weeks