Pickled Pumpkin Recipe

Name: Pickled Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4-5-pound firm pumpkin; 2 cups white vinegar; 1 1/2 cups water; 1/2 white onion, peeled and quartered; 8 garlic cloves, peeled and smashed; 1 tablespoon black peppercorns; 1 tablespoon coriander seeds; 2 fresh bay leaves; 2 tablespoons kosher salt; 1 tablespoons sugar

Servings: persons

One 4-5-pound firm pumpkin
2 cups white vinegar
1 1/2 cups water
1/2 white onion, peeled and quartered
8 garlic cloves, peeled and smashed
1 tablespoon black peppercorns
1 tablespoon coriander seeds
2 fresh bay leaves
2 tablespoons kosher salt
1 tablespoons sugar

1
Halve and peel the pumpkin, and remove the pulp and seeds.
2
Cut into one-by-two-inch blocks.
3
Slice on a mandoline into one-eighth-inch slices.
4
Transfer the pumpkin slices into a four-quart bowl or gallon jar.
5
You should have two to three quarts of loosely packed slices.
6
Place the remaining ingredients in a nonreactive two-quart saucepan.
7
Bring the liquid to a boil and pour over the pumpkin slices, making sure to cover them.
8
Place a plate on top to keep the pumpkin submerged.
9
Refrigerate.
10
The pickles will be ready in two days.

340

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 4-5-pound firm pumpkin, 2 cups white vinegar, 1 1/2 cups water, 1/2 white onion, peeled and quartered, and more.

Yes, Pickled Pumpkin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Pumpkin

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