Pickled pumpkin is a delicious way to use a sugar pumpkin for a sweet and sour taste. These are perfect as a Thanksgiving side dish! This recipe makes 2 quart jars.
Cut the pumpkin into 1 inch cubes (see post for the best method).
Put the pumpkin, vinegar, water, brown sugar, and cinnamon sticks in a medium pot and bring to a boil.
Turn the heat to low, cover the pot, and simmer the pumpkin cubes for about 20 minutes or until they just beginning to become tender (but not too soft).
Put 3 whole cloves and 3 whole allspice berries into each quart jar, then add the pumpkin cubes and a cinnamon stick to each jar.
Pour the vinegar brine over the pumpkin cubes to cover. More apple cider vinegar can be added to top off the jars if needed.
Cap the jars and let them cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pumpkin pickles will last in the refrigerator for several months.
Notes
Pumpkin pickles will last in the refrigerator for several months.
Any sweet or pie pumpkin will work for this recipe.
Butternut, honeynut, kabocha, red kuri, or buttercup squash can be substituted for the pumpkin.
More brown sugar can be added if desired to make the pickles a bit sweeter.
White vinegar can be substituted for the apple cider vinegar.