She Strengthens

Sweet and Crunchy Pickled Pumpkin Recipe

Are you tired of the same old sweet treats during the holiday season? Look no further! This pickled pumpkin recipe is a game-changer. With its unique blend of spices and tangy flavor, it’s the perfect alternative to traditional gift basket goodies.

Get Ready for a Delicious Adventure

Before we dive in, keep in mind that this recipe takes a couple of days to complete, so plan accordingly. If you’re new to canning, it’s a good idea to check out the National Center for Home Food Preservation for some helpful tips.

Gather Your Ingredients

• 1 5-pound pie pumpkin (avoid using carving pumpkins, as they’re too stringy)
• Kosher salt (do not use iodized table salt)
• 5 cups sugar
• 4 cups white vinegar (you can mix with apple cider vinegar for added flavor)
• 2 Tbs whole cloves
• 5 sticks cinnamon
• 2 Tbs whole allspice
• Powdered alum
• Canning jars, bands, and lids

Let the Magic Begin

Day 1: Prepare the Pumpkin

Peel and seed the pumpkin, then cut it into 1-inch cubes. Place the cubes in a glass bowl, cover with water, and add 4 tablespoons of kosher salt for each quart of water. Let it sit overnight or for at least 5 hours.

Day 2: Create the Syrup

Drain and rinse the pumpkin cubes, then put them back in the bowl. In a medium pan, combine 1 quart of water, 2 cups of sugar, 1 cup of vinegar, 1 Tbs of whole cloves, 1 stick of cinnamon, and 1 Tbs of allspice. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Pour the syrup over the pumpkin cubes and let it stand in a cool place overnight.

Day 3: Can the Pumpkin

Get your jars and lids ready by sterilizing them in boiling water for 10 minutes. Remove the jars from the water and place them on a clean, dry towel. Fill the jars with the pumpkin cubes, leaving about 1 inch of space at the top. Add a piece of broken cinnamon stick to each jar.

Pour the syrup into a saucepan, add 3 more cups of sugar and 3 more cups of vinegar, and bring to a boil. Ladle the syrup into the jars, making sure to distribute the cloves and allspice evenly. Fill the jars to within 1/2 inch of the top, then wipe the rims with a damp lint-free towel and add a pinch of powdered alum.

Seal and Process the Jars

Place the lids on the jars, screw on the bands, and process the jars in boiling water for 10 minutes. Remove the jars from the water and let them cool on a tea towel. As they cool, the lids should snap down with an audible “pop,” indicating that the jar is sealed properly.

Enjoy Your Delicious Pickled Pumpkin

Leave the properly sealed jars in a cool place for at least 1 week before eating. These pickled pumpkins make a great addition to any holiday gathering, and their crunchy texture and sweet flavor are sure to impress!