pickled pumpkin

Pickled pumpkin is a delicious way to use a sugar pumpkin for a sweet and sour taste. These are perfect as a Thanksgiving side dish! This recipe makes 2 quart jars.

Quick Pickled Pumpkin

sugar pumpkin

apple cider vinegar

water

brown sugar

cinnamon

cloves

allspice berries

Cut the pumpkin into 1 inch cubes (see post for the best method).

Put the pumpkin, vinegar, water, brown sugar, and cinnamon sticks in a medium pot and bring to a boil.

Turn the heat to low, cover the pot, and simmer the pumpkin cubes for about 20 minutes or until they just beginning to become tender (but not too soft).

Put 3 whole cloves and 3 whole allspice berries into each quart jar, then add the pumpkin cubes and a cinnamon stick to each jar.

Pour the vinegar brine over the pumpkin cubes to cover. More apple cider vinegar can be added to top off the jars if needed.

Cap the jars and let them cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pumpkin pickles will last in the refrigerator for several months.

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Top 1 pickled pumpkin recipes from across the web

The most viewed pickled pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Quick Pickled Pumpkin

The most viewed pickled pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine