Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The longer the pickled pumpkin is stored before serving, the better it tastes. Rescue all those poor Halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pumpkin in a large, deep bowl.

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  • In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.

  • Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.

Nutrition Facts

138.9 calories; 0.6 g protein; 35.5 g carbohydrates; 0 mg cholesterol; 1.9 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/17/2010
Just like my German grandmother made! I would add some notes: 1. Do not use carving pumpkin. Use pie or sugar pumpkins - they are smaller and in my area were labeled "pie" pumpkins. Carving pumpkins and pie pumpkins are NOT the same. Right after Thanksgiving the priced dropped by half. 2. I followed the reciped exactly. You might be tempted to cook longer than five minutes because the pumpkin will not be completely translucent. DON'T do it! 5 minutes at a rolling boil is just right. They will continue to get translucent after removing from heat. This recipe yields a sweet/sour flavorful crisp pickle. 3. 5 pie pumpkins = 7 lbs. of uncooked pumpkin and 8 qts. pickled. Read More
(47)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/17/2010
Just like my German grandmother made! I would add some notes: 1. Do not use carving pumpkin. Use pie or sugar pumpkins - they are smaller and in my area were labeled "pie" pumpkins. Carving pumpkins and pie pumpkins are NOT the same. Right after Thanksgiving the priced dropped by half. 2. I followed the reciped exactly. You might be tempted to cook longer than five minutes because the pumpkin will not be completely translucent. DON'T do it! 5 minutes at a rolling boil is just right. They will continue to get translucent after removing from heat. This recipe yields a sweet/sour flavorful crisp pickle. 3. 5 pie pumpkins = 7 lbs. of uncooked pumpkin and 8 qts. pickled. Read More
(47)
Rating: 4 stars
10/25/2003
Everyone wants this recipe! It tastes great and is something truly different for the Thanksgiving table. Read More
(32)
Rating: 5 stars
01/05/2004
I was thrilled to find this recipe. Now I can carry on a tradition started by my late mother. It is quite simple. The pickled pumpkin is delightfully sweet sour and crisp. Read More
(26)
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Rating: 5 stars
12/24/2006
I have been searching for this recipe for years! My mother always made it and I never thought to get the recipe until after she passed away...and then no recipe could be found. Thank you! Thank you! You've made my day! This recipe makes 12 1/2 pts. Great gifts! Read More
(19)
Rating: 5 stars
06/30/2012
Aside from the labor of peeling and cutting the pumpkin this came out great and my friends at work all asked for the recipe. What a unique addition to the relish tray. PS a couple years after my original review this is now an annual event to look forward to and my toddler thinks these pickles are wonderful! Read More
(14)
Rating: 5 stars
11/23/2007
Amazing!!!! I was not sure how the final product would taste - especially serving it to foreigners who only use pumpkin for soup. It was delicious!!! I will probably include jars of this in my christmas food baskets this year!! Read More
(13)
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Rating: 5 stars
12/06/2010
This is excellent. Served a portion for a chanukkah party and all guests raved!!! I will be jarring and giving the rest as gifts. Also I added jarred jalepeno juice to 1/2 of the recipe that added an interesting dimension for those that like a little extra zip. Read More
(12)
Rating: 4 stars
01/25/2008
Really good and different. Cutting up the pumpkin was serious work! Read More
(9)
Rating: 5 stars
11/03/2012
These are beyond addictive! Followed the recipe to the letter and they came out perfect. Crispy sweet and tart they were a hit at Halloween. Next batch gets canned and sent to friends and family. Yes they're THAT good! Thank you so much Elin! Read More
(3)