Pumpkin pickles

Pumpkin pickles


1 person made this

Ginger, cinnamon and peppercorns add sweet and spicy flavours to the pickles as well as health-protective phytochemicals.

Lynn Lewis

Serves: 64 

  • strips of lemon zest from 1 lemon
  • 5 cups (1 kg) sugar
  • 3 cups (750 ml) cider vinegar
  • ¼ cup finely chopped, peeled fresh ginger
  • 2 cinnamon sticks
  • 20 black peppercorns
  • 1 tablespoon salt
  • 1 butternut pumpkin (1.5 to 2 kg), seeded, peeled and cut into 5 cm-long rectangular pieces

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Combine zest, sugar, vinegar, ginger, cinnamon sticks, peppercorns and salt in a large non-aluminium saucepan. Simmer, stirring to dissolve sugar, for 5 minutes. Add the pumpkin. Simmer, stirring occasionally, until crisp-tender, about 15 minutes.
  2. Transfer pumpkin pickles to sterilised jars, using a slotted spoon. You will need 8 x 250 ml jars or 4 x 500 ml jars. Pour in cooking liquid to within 5 mm of the top of each jar. Seal. Refrigerate and use within 1 week.

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