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 pumpkin and tomato soup to pumpkin pestos, spiced pumpkin gin liqueur and loads more.
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 sweet and savoury pickle. Pumpkin is traditionally served with spices in pies. Just think of that warming cinnamon.
Well I’ve used cinnamon, chillies, ginger and allspice in my pumpkin pickle. These spices really make that pickle sing!
Ingredients for pickled pumpkin;
Pumpkin of course is the star of the show in this pumpkin pickle recipe.
The spices – it wouldn’t be a pumpkin recipe without some spices – I’ve used cinnamon, allspice berries, black peppercorns, fresh ginger and dried chillies in my pickled pumpkin.
Other ingredients – cider vinegar, salt, sugar and some dry sherry.
Alternative ingredients
If you don’t have any pumpkin to hand you can always use butternut squash instead.
Chop and change the spices to make this pickled pumpkin recipe your own.
How to make pickled pumpkin;
Chop the pumpkin into pieces about 2cm in size so it cooks evenly.
Throw all your pickled pumpkin ingredients into a pan apart from the sherry. Now bring it to the boil, lower the temperature and simmer for about 20 minutes till the pumpkin is tender.
Scoop out the pumpkin and pack it into a sterilised jar.
Now biol up the pickling liquid for 5 minutes, cool slightly and add the sherry.
Pour this over the pickled pumpkin in the jar and pop on the lid.
Leave your pickled pumpkin to mature for 1 week before using.
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.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make cool curds
How to make great jelly
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
Different types of preserves
My favourite preserving kit
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.
Pumpkin pickle 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
Easy Thai pumpkin curry
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
4.25 from 4 votes
Print Recipe Comment Bookmark Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
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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