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Pumpkin Pickles

Photo Credit
HandmadePictures/Shutterstock
The Editors
Yield
Makes about 3 pints.
Category
Pickles and Preserves
Course
Side Dishes
Sources
Old Farmer's Almanac
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These pumpkin pickles are a nice change from the usual sweet pumpkin treats. They make a great pairing with a cheese plate and add color to any autumn meal.

Ingredients
4 cups pumpkin, peeled and cut into bite-size cubes
1-1/2 cups sugar
1-1/2 cups apple cider vinegar
2 sticks cinnamon
10 whole cloves
Instructions

Steam pumpkin until barely tender, about 10 minutes (don’t let pumpkin touch the boiling water or it will get mushy). Drain thoroughly and set aside.
In a saucepan, combine sugar, vinegar, cinnamon, and cloves and simmer, covered, for 20 minutes. Add pumpkin, return to a simmer, cover, and cook for 3 minutes more. Remove pan from heat and leave pumpkin in the syrup; refrigerate for 24 hours.
Heat mixture to simmering and cook for 5 minutes. Remove spices and pack pumpkin into sterilized jars. Fill with syrup. Seal and process for 10 minutes in a boiling water bath.
 

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The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Lia (not verified)

2 years 7 months ago

How many jars does this make? Thanks!

Susan Trantules (not verified)

4 years 8 months ago

These sound wonderful! My question is regarding the 2 sticks cinnamon; I have 3" and also 6" sticks, which do I use? Thank you.

Hi, Susan. We recommend the 3-inch long sticks. Thanks for your question!

geraldine greening (not verified)

4 years 9 months ago

Do I leave the peel on the pumpkin ?

The Editors

4 years 9 months ago

No, the pumpkin should be peeled prior to pickling.

Liz Lindsey (not verified)

5 years 12 months ago

I have some in freezer - how would they work? Too mushy?

Hi, Liz. We would not recommend using frozen pumpkin. You are right—too  mushy.

G Norris (not verified)

6 years 9 months ago

Have never tried making pumpkin pickles before so I'm comparing various recipes. Some recipes say to refrigerate the bottled pickled after preparation. Is this the only way to store them or can they be left at room temperature after the jars have sealed ?

The recipe above uses the boiling water bath method so these could be stored outside of the refrigerator until you open them. If the pickles are not processed, you should store them in the fridge.