Recipe courtesy of Hans Rockenwagner
Show: Chef Du Jour
Save Recipe Print
Yield:
2 quarts
Level:
Easy

Ingredients

Directions

Thoroughly wash a 2-quart preserving jar with a fresh rubber gasket seal, and boil the jar for 10 minutes (without the gasket) to sterilize it. Place the cubed pumpkin in the jar and fit the gasket in place.

In a large saucepan, combine the vinegar, water, ginger, salt, cloves, and peppercorns. Over low heat, stir the mixture with a wooden spoon until the sugar has dissolved, then increase the heat and bring the mixture to a boil.

Reduce the heat and simmer for 5 minutes, then pour the hot liquid over the pumpkin in the jar. Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using. Once unsealed, the pickled pumpkin will keep for 2 to 3 weeks in the refrigerator.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Pumpkin Soup

Recipe courtesy of Kerry Simon

From Scratch Pumpkin Pie

Recipe courtesy of Nancy Fuller

Boiled Beef with Pickled Vegetables and Pumpkin Seed Oil

Recipe courtesy of Heinz Reitbauer|Steirereck Pogusch

Pickled Mushrooms

Recipe courtesy of Michael Symon

Quick Pickles

Recipe courtesy of Rachael Ray

Spicy Pickles

Recipe courtesy of Bobby Flay

Pantry Pickles

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Quick Pickles

Recipe courtesy of Kelsey Nixon

Pickled Eggs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.