Pickled Pumpkin

Yield:
2 quarts
Level:
Easy
Ingredients
  • 1 3/4 pounds cubed pumpkin, 3/4-inch cubes
  • 1 2/3 cups white wine vinegar
  • 1 2/3 cups water
  • 2 walnut-sized pieces unpeeled fresh ginger, thinly sliced on the bias
  • 1 3/4 cups sugar
  • 1 teaspoon salt
  • 5 cloves
  • 14 whole black peppercorns
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.


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    Recipe courtesy of Ina Garten