Pickled Pumpkin

Side Dishes
September, October, November

1 batch makes about 1 quart.

Fairly difficult

Pickled Pumpkin


For 1 Batch(es)


  • 2 pounds pumpkin, peeled and cut into bite-size pieces
  • 1 tablespoons pickling salt OR
  • 1 1/2 tablespoons kosher salt
  • 1 1/4 cups apple cider vinegar
  • 2/3 cups sugar
  • 4 thumb-size, thinly sliced slivers of ginger
  • 1 large clove garlic, smashed
  • 4 black peppercorns, smashed
  • 4 cloves
  • 1 bay leaf

Pickled Pumpkin Directions

  1. Combine the pumpkin pieces and salt in a glass bowl. Cover and let sit for at least 1 hour, and up to 3.
  2. Prepare the brine by combining the remaining ingredients in a large, nonreactive saucepan (stainless steel, enameled cast iron, glass). Dissolve the sugar over low heat, then raise the heat to medium-high—stirring periodically. Once boiling, reduce the heat and allow the brine to simmer gently for 10 minutes.
  3. While the brine simmers, rinse the salt from and drain the pumpkin pieces. Add the pumpkin pieces to the brine and raise the heat to medium. Allow the pumpkin to boil in the brine for 5 minutes.
  4. Ladle the pumpkin pieces into a quart-size jar and pour in the unstrained hot brine to cover. Let the jar sit on the counter to cool for 30 minutes then place in the refrigerator, where it will keep for 1 month.
  5. If sealing in a water-bath canner, increase the sugar to 1 cup and the vinegar to 1¾ cups, but omit cooking the pumpkin pieces in the brine. Instead, heat the vinegar and sugar until dissolved, pack the rinsed pumpkin directly into the jar (if using pint jars, distribute the pumpkin pieces and spices evenly between them) then pour in the hot sugar and vinegar mixture—leaving ½-inch headspace. Process pint jars for 10 minutes and quarts for 20.