Pickled Sugar Pumpkin Recipe

Before you get pumpkin-ed up this season, make these pickles. They make a really fun addition to a Thanksgiving cheese plate or dessert spread.
- Yield:makes 2 1/2 pints
- Active time: 1 hour
- Total time:2 weeks
Ingredients
- 8 cups cubed sugar pumpkin (approximately 3 pounds)
- 3 cups apple cider vinegar
- 2 cups water
- 2 cups granulated white sugar
- 20 black peppercorns
- 15 whole cloves
- 10 allspice berries
- 2 cinnamon sticks, crushed
- 1 bay leaf
Directions
-
1.
Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer.
-
2.
In a large pot, combine vinegar, water and sugar. Heat to dissolve sugar.
-
3.
Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth.
-
4.
Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.
-
5.
Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.
-
6.
When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace.
-
7.
Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
-
8.
When time is up, remove jars from canner. Let them cool on a folded kitchen towel.
-
9.
When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast.
-
10.
Let pickles cure at least 2 weeks prior to eating.
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