Pickled Pumpkin

Pickled Pumpkin tastes nothing like what we would normally associate with pickles, perhaps a more appropriate term would be candied pumpkin or spiced pumpkin. But they are pickled in the sense that they are preserved in a brine - not only pickled but tasty and unique. Set down your pumpkin Spice latte long enough to try Pumpkin spice pickles.

Pickled Pumpkin

2 lb. FRESH pumpkin.
1 tablespoon sugar.
1/2 teaspoon Pickling Salt.
1 cup water


1 cup water.
1/3 cup vinegar.
6 whole cloves.
1/4 stick cinnamon.
Pinch nutmeg.
Pinch salt.
1 tablespoon sugar.

Wash and half pumpkin. Remove seeds. You might want to save the seeds for planting or try some of our pumpkin seed recipes.

Gut and peel the pumpkin.

Cut 1/2 inch cubes. Combine water, salt and sugar.
Bring to boil.

Add pumpkin cubes, cover pot, bring to a rolling boil,
turn off the heat and let stand, covered until warm.

Drain and place in clean jar.

In souse pan combine water, vinegar and spices.
bring to a boil on low heat.

Pour warm marinade over the pumpkin cubes.
Cover and cool.

Pumpkin cubes are ready to serve within a day.

Spicy Pickled Pumpkin

10 cups cubed pumpkin
5 allspice berries
1 cinnamon stick
5 cloves
2 1/2 cups granulated sugar
2 cups white vinegar

Combine Allspice Berries and crumbled cinnamon stick and and cloves in a cheesecloth square of sufficient size tied to form a bag, or use a cheesecloth strainer.

In a large saucepan , bring spice bag with sugar and vinegar to a gradual boil ,medium heat is best. Stir frequently. Cover the saucepan and reduce the heat, let simmer for about 10 minutes to allow the spices to adequately blend.

Add your pumpkin cubes and return to slow boil for 3-4 minutes. The cubes should be cooked through but still retain their firmness, you don't want mush.

Pickled Pumpkin with cinnamon and sugar

Remove spice bag and pack the pumpkin cubes in hot jars, leaving 1/2 inch of head space. Ladle the hot brine over the pumpkin , once again be sure to retain the 1/2 inch of head space between the contents and jar rim. Quickly slide a knife or spatula down inside the jar wall to remove air bubbles.

Place lids and screw tops on jars; process jars in a boiling water bath, cover, and process for 20 minutes. Turn off heat, remove canner cover, and let canner sit for about 5 minutes. Remove the jars from canner and let cool in a draft-free place.

Label and store. Will keep for well over a year.