Cooking with PumpkinNo. 1121 · The 2026 edition
Pickled Pumpkin Recipe
Transform autumn squash into a tangy, spiced treat with this easy pickled pumpkin recipe.
Our own summary of the original — the full post and photos live at motherearthgardener.com.
This pickled pumpkin recipe combines sweet pumpkin with cinnamon, cloves, and mustard seeds in a white wine vinegar brine. After simmering for 20 minutes, the pumpkin is packed into jars and processed for shelf stability. The result is a flavorful preserve that keeps for up to six months.
Ingredients
Directions
- In a large saucepan, combine the sugar, white wine vinegar, cinnamon sticks, whole cloves, and mustard seeds. Bring the mixture to a boil, then add the peeled and diced pumpkin. Reduce heat and let it simmer for exactly 20 minutes.
- While the pumpkin cooks, prepare your canning jars by sterilizing them according to your preferred method.
- Spoon the cooked pumpkin into the sterilized jars, then pour the pickling liquid over the top, leaving about 1 cm (or 1/2 inch) of headspace. Immediately place sterilized lids on the jars and seal them tightly. Once all jars are sealed, process them in a water bath canner to ensure they remain shelf-stable for up to six months.
