Pickling is a time saver. It's a technique I like when I feel pressure from my refrigerator, or as a way to alleviate the particular anxiety that can follow a shopping spree at the farmers market. This pickled pumpkin is really unique. The flavors are balanced and they take a recognizable combination (in this case - pumpkin and cinnamon) and give it a new twist. Pickled pumpkin makes a great snack paired with roasted pumpkin seeds, or an interesting addition to a fall salad.
Ingredients
- 1 lemon, zested
- 2 cups apple cider vinegar
- 2 cups sugar
- 1 cup water
- 1 inch peeled ginger, sliced thin
- 2 cinnamon sticks, broken
- 2 teaspoons salt
- 5 cups peeled and cubed pumpkin
- 10 peppercorns
Preparation
In a large pot, combine all ingredients except pumpkin and bring to a simmer to dissolve sugar.
When sugar is dissolved add pumpkin and continue simmering until pumpkin is tender, about 15 minutes.
When pumpkin is done cooking, ladle it into clean jars. Pour in hot brine to cover and put on lids. Once cool, tighten lids and refrigerate for at least a week (and up to three weeks). Pumpkin flavor and texture will improve over time.
