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Pumpkin pickle
I stumbled onto this recipe three years ago when my grocery store had a surplus of mini pumpkins I didn't know how to use. Instead of roasting them all at once, I tried pickling them with the same spice blend I use for cucumbers. They turned out crisp, tangy, and surprisingly versatile.
Ingredients
Method
- Salt the pumpkin: Place the pumpkin cubes in a large bowl and toss with the sea salt. Let them sit for 1 hour to draw out excess moisture. This step is crucial for texture.
- Rinse and drain: Drain the liquid and rinse the pumpkin pieces thoroughly under cold water. Pat them completely dry with paper towels.
- Sterilize jars: While the pumpkin sits, wash 4 pint-sized canning jars and lids in hot soapy water. Keep them hot until ready to use (you can run them through a dishwasher cycle or boil them for 10 minutes).
- Pack the jars: Divide the dried pumpkin cubes evenly among the warm jars. In each jar, add one sprig of dill and half a smashed garlic clove.
- Make the brine: In a medium saucepan over medium-high heat, combine vinegar, sugar, peppercorns, mustard seeds, and allspice. Bring to a boil, stirring until the sugar dissolves completely. Reduce heat and simmer for 2 minutes.
- Fill and seal: Carefully ladle the hot brine into the jars, covering the pumpkin completely. Leave 1/2 inch of headspace at the top. Remove any air bubbles with a clean knife or chopstick. Wipe the rims clean and seal with lids and bands.
- Process (for shelf stability): For long-term storage, process in a boiling water bath for 10 minutes. If you plan to eat them within a few weeks, you can skip this step and refrigerate them immediately.
- Cool and cure: Let the jars cool completely on the counter. They will improve after sitting for at least one week in the refrigerator before eating, but they are safe to enjoy sooner.
Nutrition
Notes
I keep these on rotation because they add a bright crunch to cheese plates or cut through rich meats like pork chops. The secret is par-boiling the pumpkin pieces briefly before packing them; it ensures they stay firm rather than turning mushy in the brine. You'll want to make extra jars, as they disappear fast.
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