Pickled Pumpkin

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Recipe for pickled pumpkin

Pickled pumpkin can be used in many delightful contexts. Just like pickled red onions, pickled beets, or cucumbers, pickled pumpkin can provide a lovely tangy and crunchy twist to a dish.

We were given a Halloween pumpkin by my in-laws, and such a pumpkin is huge! So, what should we do with such a giant?

The answer was, among other things, pickling.

Halloween pumpkins – or St. Martin, as the variety is called – can certainly be used in cooking, and they are generally significantly cheaper than, for example, Hokkaido pumpkins.

However, Halloween pumpkins do not taste as intense as Hokkaido pumpkins, which is why I would definitely recommend using Hokkaido pumpkins if you have the option.

Pickled Pumpkin Recipe

Servings: 1 glass

Pickled Pumpkin

Author: Per Asmussen

Keyword: Fall, Pickling, Pumpkin, raw pickling, Sides, Vegetables

Prep Time: 2 hours hours 5 minutes minutes

Cook Time: 2 minutes minutes

Metric - US Customary

Prevent sleepKeep the display on

Ingredients

• 300 gram Pumpkin preferably hokkaido
• 16 gram Coarse salt
• 165 gram Vinegar malt vinegar
• 50 gram Sugar
• 2 gram Chili Flakes dried
• 2 gram Mustard Seeds
• 2 gram Peppercorns

Instructions

• 1. Scald your preserving jar. You may optionally rinse the jar with Atamon. My preserving jar holds 0.5 liters.
  2. Peel your pumpkin with a knife.
  3. Scoop out the seeds and fibrous flesh. You can simply use a tablespoon for this.
  4. Discard the fibrous flesh, but feel free to save the seeds to make your own roasted pumpkin seeds.
  5. Now slice the pumpkin on a mandoline slicer to a couple of millimeters thick.
  6. Sprinkle the thin pumpkin slices with coarse salt and mix everything with your hands to distribute the salt evenly.
  7. Refrigerate the salted pumpkin slices for 2 hours.
  8. Afterward, remove the pumpkin slices from the refrigerator and place them in a sieve.
  9. Hold the sieve under the tap and rinse the pumpkin thoroughly with water. Continue until the salt has been rinsed out of the pumpkin.
  10. Let the pumpkin sit in the sieve and drain for a few minutes.
  11. Once the pumpkin slices have dried a bit, transfer them to the scalded jar.
  12. Pour vinegar, sugar, chili flakes, mustard seeds, and peppercorns into a saucepan.
  13. Heat it on the stove and let the sugar melt.
  14. Once the sugar has melted, the brine is ready to use and is poured over the pumpkin slices in the jar.
  15. Immediately put the lid on the jar and close it tightly.
  16. Let the jar sit at room temperature for a minimum of 7 days and preferably 10 - 12 days.
• After this, your homemade pickled pumpkins are ready to use! Once you have opened the jar, it must be stored in the refrigerator.

Prevent sleepKeep the display on

Notes

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