Pickled Sugar Pumpkin
Unexpected but completely delicious, pickled sugar pumpkin is tangy, tender, and just the right amount of sweet. It’s a playful way to preserve fall flavors and add a pop of brightness to savory dishes.
Pickled Sugar Pumpkin
Prep time: 5 min
Cook time: 1 hr
Serving: 2 pint jars
Ingredients:
8 cups sugar pumpkin, cubed
3 cups apple cider vinegar
2 cups water
2 cups granulated white sugar
20 black peppercorns
15 whole cloves
10 allspice berries
2 sticks cinnamon, crushed
1 bay leaf
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Instructions:
Prepare the boiling water bath canner. Add lids into the saucepan and simmer it over low heat.
Add sugar, water, and vinegar into the saucepan and heat it.
Add bay leaf, cinnamon stick, allspice berries, cloves, and peppercorn into the spice bag. Add pumpkin and spice bag and boil it. Then, lower the heat and simmer it.
Cook pumpkin in brine for 30 to 40 minutes.
When done, add it to the jar. Cover with brine and leave ½-inch space. Process it in the boiling water bath canner for 20 minutes.
When time is up, remove jars from the canner.
Allow it to cool.
Store it.
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Nutrition:
Calories 83, Protein 0g, Carbohydrate 20g, Fat 0g, Sugar 18g
Cooking Tips:
Peel and cube the pumpkin evenly so it pickles at the same rate.
Simmer the cubes briefly before pickling to soften them without turning to mush.
Use warm spices like cinnamon or clove for a cozy, autumnal twist.
Serving Suggestions:
Add to grain bowls or roasted veggie platters for a sweet-tart accent.
Serve alongside pork, poultry, or sharp cheese as a vibrant condiment.
Chop finely and mix into slaws or chutneys for a flavorful upgrade.
May this dish nourish both your body and your creativity! I’d love to know how it goes—let’s chat in the comments!
