Pickled Pumpkin Recipe

Dive into autumn with this vibrant pickled pumpkin recipe! Found online and adapted for your kitchen, this recipe delivers sweet and spicy pickled pumpkin perfect for a unique side dish or festive gift. Enjoy the satisfying crunch and tangy flavor – a delicious twist on traditional fall flavors.

Prep Time 20 mins
Cook Time 60 mins
Calories 618.3 kcal
Protein 8g
Rating 4.0 (1 Reviews)
Pickled Pumpkin 37

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pickled Pumpkin

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How to Make Pickled Pumpkin

  1. Prepare the spice bag: Combine cinnamon stick, cloves, allspice berries, and mustard seeds in a 4-inch square of cheesecloth. Tie securely with kitchen twine.
  2. Combine wet ingredients: In a large stainless steel or enamel pot, combine 2 cups granulated sugar, 2 cups white vinegar, and 1 cup water.
  3. Dissolve the sugar: Bring the mixture to a boil over high heat, stirring constantly until the sugar is completely dissolved.
  4. Add pumpkin and orange juice: Stir in 3 lbs of peeled, seeded, and cubed pumpkin and 1/2 cup of thawed orange juice concentrate.
  5. Simmer the pumpkin: Return to a boil, then reduce heat to a simmer. Cook for 25 minutes, or until the pumpkin is tender but still holds its shape.
  6. Pack the jars: Spoon the pumpkin into clean, hot pint jars, leaving 1/2 inch headspace.
  7. Add the syrup: Ladle the remaining syrup over the pumpkin, leaving 1/2 inch headspace.
  8. Process in a water bath: Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. Adjust processing time for higher altitudes according to your altitude chart.
  9. Cool and enjoy: Remove jars from the canner; let cool completely. Check for seals (the lids should not flex). Store in a cool, dark place. Enjoy your pickled pumpkin!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

557g

Fat

1g

Carbs

52g