Today’s Recipe: Pumpkin Refrigerator Pickles

pickles-4556

PUMPKIN REFRIGERATOR PICKLES

PREP TIME: 30 MINUTES, PLUS 1 HOUR STEEPING TIME
COOK TIME: 15 MINUTES
MAKES: 2 PINTS

3 1/2 cups peeled pumpkin, cut into 1/2″ cubes (about 16 ozs)
3 cups water
2 cinnamon sticks
4 allspice berries
4 cloves
1 1/4 cup white distilled vinegar
1 cup sugar

1. Add pumpkin to a medium, heatproof bowl. Add water to a medium saucepan and bring to a boil. Pour over pumpkin cubes, cover, and steep for 1 hour.
2. After steeping, drain pumpkin cubes and transfer to 2 sterilized pint jars. Add 1 cinnamon stick, 2 allspice berries, and 2 cloves to each jar.
3. In a medium saucepan over medium heat, combine vinegar and sugar. Whisking frequently, cook over medium heat until sugar is dissolved and vinegar is steaming. Remove from heat and pour brine into jars.
4. Screw on jar lids and refrigerate overnight. Enjoy!

Gather Ingredients.

pickles_4424

Add 3 1/2 cups peeled pumpkin, cut into 1/2″ cubes (about 16 ozs) to a medium, heatproof bowl.

pickles_4459Add 3 cups water to a medium saucepan and bring to a boil.

pickles_4452Pour over pumpkin cubes, cover, and steep for 1 hour.

pickles_4482After steeping, drain pumpkin cubes and transfer to 2 sterilized pint jars.

pickles_4467Add 1 cinnamon stick to each jar.

pickles_4471Add 2 allspice berries to each jar. Add 2 cloves to each jar.

pickles_4475Add 1 1/4 cups white distilled vinegar to a medium saucepan.

pickles_4489Add 1 cup sugar.

pickles_4492Whisking frequently, cook over medium heat until sugar is dissolved and vinegar is steaming.

pickles_4499Pour vinegar mixture into jars.

pickles_4504Screw on jar lids and refrigerate overnight. Enjoy!

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pickles-4556

Leave a comment 7 Comments

  1. Winnie Nielsen says:

    These look good and different. I have never heard of using pumpkin for pickles but it looks like a refreshing twist on a fall favorite. They would be so pretty on a Thanksgiving table too.

  2. Stephanie says:

    Is there any way I can can these instead if putting them in my fridge right away? I’d like to keep them shelf stable for a while since I don’t have a lot of fridge space. Thank you!

  3. Stephanie says:

    ^ with out them getting mushy… Wishful thinking??

  4. Judy says:

    Are you talking about pie type pumpkins?
    Would love to try the recipe
    Thanks

    • MaryJane says:

      Yes. Pie pumpkins are great! You can use any kind of pumpkin, just make sure they aren’t too big or they will be stringy and coarse.

  5. Pingback: Pickled Fall Vegetables | Seeking Sanctuary At World's End

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