Prep time 15 minutes | Fermentation time 1-2 weeks
This pickled pumpkin recipe is easy to make and perfectly seasonal. Through fermentation, raw cubed pumpkin becomes a slightly crisp, brightly colored, sweet and sour snack.
These pickles are perfect for holiday parties, and make a healthful and colorful addition to any cheese plate.
Recipe orginally adapted from Cultures for Health.
2 lb pie pumpkin
2 tbls sea salt
2 cinnamon sticks
15 whole cloves
3 inch knob of fresh ginger, thinly sliced
What you'll need
Large jar or fermentation crock
Weight to keep your squash submerged (this could be a small plate or lid that fits inside your jar with another smaller jar filled with water on top of it)
Time, at least one week
• Using a good knife, cut the stem end and bottom off pumpkin. Set flat on a sturdy surface and remove the outer peel with the knife. Save one piece of peel for later.
• Cut the squash in half and remove seeds and pulp. Save the seeds for later snacking!
• Chop the squash into 1 inch cubes and place in your fermentation vessel. Include the one piece of peel you saved.
• Add the remaining ingredients and stir or shake your jar to blend them. Add enough water to keep your pumpkin submerged, but not so much that your jar will overflow when you put the weight in it.
• Press down the contents of the jar until they're submerged and put your weight on it.
• Let it sit in a dark corner of your counter for 1 - 2 weeks or until you get the flavor and consistency you prefer. The longer the pumpkin ferments, the softer and more flavorful it will become.
Tip: Save that piece of peel you added to start your next batch of pickled pumpkin!