Pickled Pumpkin

Ingredients for Cooking Pickled Pumpkins

  1. Pumpkin 1 kg
  2. Sugar 230-250 gr.
  3. Vinegar 30% 3.5-4 tbsp (30 ml)
  4. Boiled water 0.5 l
  5. Dried clove seasoning 6-8 colors
  6. Allspice black peas 6 pcs.
  7. Cinnamon in sticks 1 pc.
  8. Grated nutmeg ½ or one tsp
  9. Ginger dry seasoning ½ tsp (fresh - 20 gr.)
  • Main Ingredients
  • Serving 4 servings
  • World cuisine Estonian cuisine


Large pan, Knife, Vegetable cutting board, Gauze, Seaming can, Lid, Small pan for sterilizing the can

Cooking pickled pumpkins:

Step 1: prepare the pumpkin for pickling.

For this, it, first of all, needs to be cleaned of peel and seeds. One kg is indicated in the ingredients - this is a pure product! That is, a pumpkin without a peel and seeds. Now cut the pumpkin into pieces: 3-5 cm squares. In a large saucepan, stir water with sugar, add the specified amount of vinegar. Stir the syrup thoroughly and pour the chopped pumpkin into the pan. Leave for hours 12 - 14 in a cool dark place. During this time, the pumpkin will soak and, ready, will be more crispy. It is better to start preparations by night, so that in the morning you can finish the whole procedure.

Step 2: pickle the pumpkin.

The next day put the pan without draining the syrup on the fire. For completeness All spices must be omitted in the marinade. But they should not be in the final product! Therefore, we take cheesecloth 10x10 cm, fold in half and lay out all the indicated seasonings in the center. We connect the edges of gauze. A la, like a tea bag! We lower the improvised bag to the pumpkin and turn on the medium fire. We are waiting for it to boil and reduce the power to a minimum. The pumpkin should be boiled for 5-7 minutes until transparent. However, more time may be required. One of the signs of readiness: take a fork or knife - the appliance should enter the finished pieces of pumpkin without difficulty. But boiled pumpkin should not be. When ready, remove the pan from the heat and, without taking out the bag of spices, cover with a lid and let it brew for 30-40 minutes.

Step 3: prepare the jar and roll the pickled pumpkin.

While the finished pumpkin is infused, we sterilize the jar and the lid in a water bath for a couple of minutes. When the infusion time is over we shift the pieces of pumpkin into a jar on the shoulders, fill with the same marinade and close. A can of pumpkin will thus stand for a very, very long time! If something from the pumpkin did not fit into the jar, and there is no point in closing the other, the leftovers can be transferred to a small dish and put in the refrigerator. You can eat as soon as it has completely cooled down. So to speak, evaluate the novelty! And the fact that we, in fact, turned out ...

Step 4: serve the pickled pumpkin.

As I already wrote, this pumpkin is served on the Christmas table. But you can also depart from tradition and serve pickled pumpkin on any other holiday. It can also be served as an independent dish, or as part of salads or pastries. Very well pickled pumpkin goes well with baked meat, and in the pastries - pumpkin pies - it will be a very tasty, spicy filling. Enjoy your meal!

Recipe Tips:

- - If you do not have 30% essence, you can use 6 and 9 percent vinegar. But its share in the marinade will, of course, be higher. About 90 ml will be needed per liter of 9 percent, and 6-1% will need 120-130 ml.

- - You can not roll up a pumpkin. The first time you make pickled pumpkin, you can leave it to cool in the refrigerator to try and adjust the recipe for yourself in terms of sweetness and acidity. So, probably, it will be even better.

- - The cooking and pickling time also depends on the pumpkin variety.