Many of tend to think of pumpkin as purely for pie, and indeed, that’s what these little cuties were bred for. But this venerable winter squash has more to offer the palate. If you’re a fan of pumpkin curry, you’re halfway to loving this recipe already. Make the leap to Pickled Pumpkin, with this recipe adapted from the delightful Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars. (We doubled the recipe, because we had the two cutest little pumpkins to play with, and found that the recipe made slightly more than the book suggested it would. Lucky us!) Dense and brilliant, sweet and tangy, these orange nuggets walk the line between sweet and savory, with a little spice to boot.
Picture them as part of a cheese plate, as a Thanksgiving condiment, or in a salad with arugula, cranberries, and goat cheese. Picture it, then pickle it. Plate it. Say you ate it.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.
Makes about 5 half-pints
Remove the jars from the canner and place on a kitchen towel. Let cool completely and then store in a dark cool place. These pickles are best if allowed to rest for 2 weeks before eating.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything. Keeping a great journal leads to delicious results! Get inspired by new recipes, expert articles and homemade food adventures in our Monthly Journal.