Sweet-Tangy Pickled Sugar Pumpkin in Just 30 Minutes
A simple recipe for pickled sugar pumpkin that preserves its sweet flavor with a tangy twist.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 pints 1x
- Category: Preserves
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 small sugar pumpkin (about 2 lbs)
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tbsp salt
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2 cloves garlic, peeled
- 1 bay leaf
Instructions
- Peel the pumpkin and cut into 1-inch cubes.
- In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns, garlic, and bay leaf. Bring to a boil.
- Add pumpkin cubes and simmer for 5 minutes.
- Remove from heat and let cool slightly.
- Transfer pumpkin and liquid to clean jars. Seal tightly.
- Refrigerate for at least 24 hours before serving.
Notes
- Use within 2 weeks for best quality.
- Adjust sugar if you prefer sweeter or tangier pickles.
- Sterilize jars for longer storage at room temperature.
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 6g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/pickled-sugar-pumpkin-recipe/