Pickled Pumpkins Recipes
PICKLED PUMPKINS
Thanks to Mary Innes or Auburn, Kansas, you can enjoy a taste of autumn for weeks at a time! With just a few basic ingredients, fresh pumpkin turns into a tasty topping for pork chops or poultry.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring water and sugar to a boil; cook and stir for 5 minutes. Add the pumpkin, vinegar and cloves. Reduce heat; simmer, uncovered, for 1 hour and 15 minutes or until pumpkin is tender. Discard cloves. Store in an airtight container the refrigerator up to 3 weeks.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
ELIN'S PICKLED PUMPKIN
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.
Provided by Elin Gottschalk
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 14h5m
Yield 32
Number Of Ingredients 5
Steps:
- Place the pumpkin in a large, deep bowl.
- 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 : Calories 138.9 calories, Carbohydrate 35.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 1.9 mg, Sugar 32 g
PICKLED PUMPKIN
Provided by Food Network
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Thoroughly wash a 2-quart preserving jar with a fresh rubber gasket seal, and boil the jar for 10 minutes (without the gasket) to sterilize it. Place the cubed pumpkin in the jar and fit the gasket in place.
- In a large saucepan, combine the vinegar, water, ginger, salt, cloves, and peppercorns. Over low heat, stir the mixture with a wooden spoon until the sugar has dissolved, then increase the heat and bring the mixture to a boil.
- Reduce the heat and simmer for 5 minutes, then pour the hot liquid over the pumpkin in the jar. Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using. Once unsealed, the pickled pumpkin will keep for 2 to 3 weeks in the refrigerator.
PICKLED PUMPKIN
Cubes of pickled pumpkin make a tasty addition to any meal, according to Myra Innes of Auburn, Kansas. "We like to have this side dish as part of our Thanksgiving feast," she tells. "The recipe's a great way to use up any extra pumpkins you might have on hand," she adds.
Provided by Taste of Home
Time 1h30m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a saucepan, bring water and sugar to a boil; cook and stir for 5 minutes. Add pumpkin, vinegar and cloves. Reduce heat; simmer, uncovered, for 1 hour and 15 minutes or until pumpkin is tender. Discard cloves. Store in the refrigerator for up to 3 weeks.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
SPICED PICKLED PUMPKIN
An old fashioned recipe from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Vegetable
Time 25m
Yield 3 quarts
Number Of Ingredients 5
Steps:
- Place pumpkin in a kettle.
- In another pot, add vinegar to sugar and heat to the boiling point.
- Tie the spices in cheesecloth and add to vinegar/sugar mixture.
- Boil 5 minutes; pour over pumpkin cubes.
- Cook the pumpkin in the syrup until just tender.
- Place in sterilized jars and seal at once.
Nutrition Facts : Calories 2596.7, Fat 0.9, SaturatedFat 0.4, Sodium 21.7, Carbohydrate 654.4, Fiber 4, Sugar 614, Protein 7.6
PICKLED PUMPKIN
Discover the delights of home-made preserves with this simple recipe for pickled pumpkin, delicious served with cold meat.
Provided by English_Rose
Categories Chutneys
Time 55m
Yield 1 1/2 pounds
Number Of Ingredients 9
Steps:
- Place the vinegar, water and sugar in a large saucepan. Cook, stirring, over a low heat until the sugar has dissolved.
- Add the cinnamon, peppercorns, salt, allspice berries and chili and bring to the boil.
- Add the pumpkin flesh and bring to the boil once more.
- Reduce the heat and simmer the pumpkin gently until cooked through, around 30 minutes.
- Using a slotted spoon place the pumpkin in warm, sterile jars, dividing the spices evenly.
- Bring the remaining cooking liquor to the boil and cook briskly until reduced and thickened into a syrup.
- Pour the syrup over the pumpkin, allow to cool and seal.
More about "pickled pumpkins recipes"
PICKLED PUMPKIN RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
Estimated Reading Time 4 mins
- Pour vinegar into a large sauce pan. Add water and diced pumpkin. If you want your pumpkin pieces to be softer, go to step 2. If you prefer crunchier texture, let them soak in water and vinegar for between 2 hours up to overnight (in the fridge).
- Add sugar, cloves, cardamom and cinnamon stick and bring to a boil. Boil for 20-30 minutes or until soft.
- Transfer the pumpkin into sterilized jars and pour the liquid over. Add one clove to each jar for stronger flavor. Seal with lids immediately.
HOW TO MAKE PERFECTLY PICKLED PUMPKIN - LARDER LOVE
From larderlove.com
Estimated Reading Time 3 mins
- Chop the pumpkin in half, remove seeds (save to roast later) and chop into manageable sized peices that you can easily handle for removing the peel with a small sharp knife
- Put the pumpkin into a large non-reactive pan and add all other ingredients (apart from the sherry)
SWEET AND SOUR PICKLED PUMPKIN - GERMANFOODS.ORG
From germanfoods.org
- Cut the pumpkin into large cubes and place it in a large pot. In a smaller pot, bring the water and vinegar to a boil, pour the boiling mixture over the pumpkin pieces, cover and let sit for at least 12 hours.
- Remove the pumpkin cubes, bring the vinegar mixture to a boil, add the sugar and all the spices and boil the pumpkin until it becomes slightly translucent.
- Remove pumpkin again and fill it into large preserving glass jars. Remove the spices from the vinegar-sugar concoction, reduce the liquid through simmering and pour the hot mixture over the pumpkin chunks until they are completely covered. Immediately close the glass jars tightly.
PUMPKIN PICKLE RECIPE DELIAN - CHOWHOUND
From chowhound.com
- Put in a glass bowl, pour water over to cover and add 4 tablespoons kosher salt for each quart of water.
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