Description
A lightly pickled pumpkin recipe. Eat it as is or check out my suggestions for ways to use your pickled pumpkin.
Ingredients
Scale
- 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.
