Week 46: Pickled Pumpkin

Week 46: Pickled Pumpkin

I couldn’t let this festive season go by without pickling some pumpkin. If pumpkin can go in our coffee, alcohol, hummus, butter, yogurt and more, it can go in a pickle jar. Of all the weird-ish things I’ve pickled this year, pickled pumpkin was actually a surprise hit – great flavor and kept a decent crunch. Even my supportive but skeptical S.O., who hasn’t been the biggest fan of quite a few of these pickle experiments, agreed these were a success.

I most closely followed this recipe and the result seriously incorporates some great fall flavors with apple cider (vinegar), cinnamon and some other spices; and while I didn’t add ginger, could totes see that being a great addition. I cut the pumpkin pieces in pretty thin strips because I’m thinking about putting these on leftover turkey sandwiches next weekend post-Thanksgiving. We shall see…

Quick warning to heed – do NOT use a carving pumpkin for this recipe. They aren’t great for cooking or baking, therefore I don’t recommend them for pickling. Use the smaller pumpkins you can find in most grocery stores labelled either “pie” or “sugar” pumpkins. Less fibrous, better for human consumption.

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