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.
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Jafer Badr
[email protected]I'll definitely be trying this recipe.
Jerome Dalan Frazer
[email protected]Yum!
Amira
[email protected]This pickled pumpkin is the perfect addition to my fall charcuterie board.
Franz Kieffer
[email protected]I'm not a big fan of pumpkin, but this pickled pumpkin was actually really good. I'll definitely be making it again.
Shimul akther
[email protected]This is a great recipe for a quick and easy pickled pumpkin. I'll definitely be making it again.
Allyson Thompson
[email protected]The pickled pumpkin was a bit too tart for my liking, but I think I can adjust the amount of vinegar next time.
Mehedi Hasan Bappy
[email protected]This is a great way to preserve pumpkin for later use. I'm excited to try it in different dishes.
Yassin Mohammed Abo El Fotouh Youssef El Nayyar
[email protected]I love this recipe! The pickled pumpkin is so versatile. I've used it in salads, sandwiches, and even as a pizza topping.
Keeya Joram
[email protected]This recipe was easy to follow and the pickled pumpkin turned out delicious. I used it to make a salad and it was a hit!
Haltomi
[email protected]The pickled pumpkin was a bit too sweet for my taste, but I still enjoyed it. I think I'll try reducing the amount of sugar next time.
Zahid Turbani
[email protected]This is a great recipe for using up leftover pumpkin. I made a double batch and it was gone in a week!
Mdkioum Shakir
[email protected]I followed the recipe exactly and the pickled pumpkin turned out great! It's a perfect addition to my charcuterie board.
Marchadise Limited
[email protected]This pickled pumpkin recipe was a delightful surprise! The sweet and tangy flavors balanced perfectly, and the pumpkin had a wonderful crunch. I'll definitely be making this again.