If you’ve known me very long, I’m sure you’ve heard me rave about the bounty that is a Polish hotel breakfast. Such a variety of food — it’s the kind of meal that will keep you satisfied all day. I just returned from Poland, and Pickled Pumpkin or dynia w occie (pumpkin with vinegar) was a staple on the breakfast buffet. One of my travel companions commented on how much she’d enjoyed it and would like to make it when she returned home. This one is for you, Jenni! 🙂
How to use Polish Pickled Pumpkin
If the thought of pickled pumpkin is new to you, let me suggest ways to use it. Please let me know in the comments if you have ideas to add to the list.
- Serve alongside meats and cheeses on your charcuterie board.
- Add to any meal as a vegetable.
- Include in meals that traditionally include pumpkin, such as Thanksgiving dinner.
- Puree the pickled pumpkin and add a colorful smear to the plate when serving meat.
- Slice thinly and add to sandwiches.
- Add to tossed green salads or a salad bar.
- Add to soup or grain bowls.
In the recipe box below, I’m providing a lightly spiced version of pickled pumpkin. This is similar to the one we sampled at the Intercontinental Hotel in Warsaw.
How long will it last?
This is also a quick and easy refrigerator pickle, which will keep in your fridge for two months. If you’re pickling a lot of pumpkin and would like it to last longer, adjust the brine and pasteurize the jars as mentioned in the recipe notes. Properly pasturized, the pickles will keep in your pantry for a year. While safe to eat for longer than a year, the flavor and texture decline with time. If they become mushy, it’s time to toss them.
Variations
As with any pickle, you can adjust the ingredients to make these pickles your own. Here are just a few ideas. I’m sure you’ll come up with more.
- Add a slice of fresh ginger to the brine or candied ginger (for a sweeter pickle).
- Add cinnamon sticks or star anise to the list of spices.
- Add dried chili peppers or chili flakes to the brine.
- Add black or red pepper corns to the brine.
- Add sage, dill seeds, or mustard seeds to the brine.
- Substitute apple cider vinegar for the white wine vinegar.
- Substitute brown sugar, honey, or maple syrup for the sugar.
- Add citrus zest to the brine.
- Try this with butternut or acorn squash.
- Aniagotuje.pl, whose recipe is my inspiration, uses Muscat de Provence pumpkin. I used a small Sugar Pie Pumpkin.
I’m so happy Jenni gave me the prompt to try making Polish pickled pumpkin for myself. I’m enjoying them and I know you will too.
Smacznego!
Lois
PS – check out my step-by-step video
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Polish Pickled Pumpkin
Description
A lightly pickled pumpkin recipe. Eat it as is or check out my suggestions for ways to use your pickled pumpkin.
Ingredients
- 3-pound whole pumpkin
- 8 whole cloves
- 4 whole allspice berries
- 5 cups water
- 1 cup sugar
- pinch kosher salt
- 1 cup white wine vinegar
Instructions
- Remove seeds and stringy flesh from the pumpkin. Cut into pieces. Peel using a vegetable peeler.
- Cut into cubes, about 3/4-inch (1.5 cm).
- Add the cubed pumpkin to boiling water, return to a boil, and reduce the heat to a simmer. Cook for 2 minutes. Drain.
- Pack blanched pumpkin cubes into sterile 1-pint jars. Add 2 cloves and 1 allspice to each jar.
- Heat 5 cups of water, 1 cup of sugar, and a pinch of salt to a boil. Add vinegar, return to a boil, and remove from heat.
- Fill jars with the pickling liquid to within 1/2 inch of the top. A wide-mouth canning funnel makes this easier to do. Make sure all of the pumpkin is covered.
- Add lids and tighten. Allow to cool on the counter. The lids should seal, creating a vacuum, pulling the lids down (no play in the lid). Once they’ve cooked, store them in the refrigerator. It may take 4 to 5 days to take on the flavor of the pickling liquid and spices. Store in the refrigerator for up to two months.
Notes
To can for pickles that are shelf stable for up to a year, change the vinegar (minimum 5%) and water amounts to 3 cups of each. Finger-tighten lids. (Air in the jars needs to be able to escape as it expands during the canning process.) Place jars in a large pot, cover with water, at least 1 inch over the top of the jars. Bring to a boil, reduce the heat, and simmer for 10 minutes. Using canning tongs, remove from the heat. Allow to cool. Confirm that jars have sealed. There should be no clicking when you press on the lid. Firmly tighten the lids and store in a cool, dark place.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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