Pickled Spice Pumpkin
Enjoy the Pumpkin harvest all year long with pickled pumpkin
Servings
2 1/2pints
Cook Time
1hr
Servings
2 1/2pints
Cook Time
1hr
Ingredients
Instructions
  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.
Recipe Notes

Featured Spices:

Black Peppercorns, whole

Cloves, whole

Allspice Berries, whole

cinnamon sticks

 

Recipe Source: Serious Eats – Pickled Sugar Pumpkin