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Elin's Pickled Pumpkin

Elin's Pickled Pumpkin

  • Prep

    13 h 50 m
  • Cook

    15 m
  • Ready In

    14 h 5 m
Elin Gottschalk

Elin Gottschalk

Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The longer the pickled pumpkin is stored before serving, the better it tastes. Rescue all those poor Halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place the pumpkin in a large, deep bowl.
  2. In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.
  3. Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.
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Reviews

Trish
43

Trish

12/17/2010

Just like my German grandmother made! I would add some notes: 1. Do not use carving pumpkin. Use pie or sugar pumpkins - they are smaller and in my area were labeled "pie" pumpkins. Carving pumpkins and pie pumpkins are NOT the same. Right after Thanksgiving, the priced dropped by half. 2. I followed the reciped exactly. You might be tempted to cook longer than five minutes because the pumpkin will not be completely translucent. DON'T do it! 5 minutes at a rolling boil is just right. They will continue to get translucent after removing from heat. This recipe yields a sweet/sour, flavorful, crisp pickle. 3. 5 pie pumpkins = 7+ lbs. of uncooked pumpkin and 8 qts. pickled.

SUSIE FRISTICK
31

SUSIE FRISTICK

10/25/2003

Everyone wants this recipe! It tastes great and is something truly different for the Thanksgiving table.

GASIOROWSKI
25

GASIOROWSKI

1/5/2004

I was thrilled to find this recipe. Now I can carry on a tradition started by my late mother. It is quite simple. The pickled pumpkin is delightfully sweet, sour, and crisp.

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