Dessertscreativecanning5.0
Pickled Sugar Pumpkin
Pickled pumpkin is a sweet and tangy treat that'll surprise you. It's an easy water bath canning recipe for a pumpkin that's safe due to the added vinegar but still sweet and delicious thanks to the sugar. It comes out perfect for sweet or savory recipes, and it's sure to be a hit at your holiday meal.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 40 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare a water bath canner by preheating it for hot pack canning, along with jars, lids and rings.
2
Peel the pumpkin, remove seeds and strings, and cut into ½-inch (1.5 cm) dice.
3
In a medium pot, combine cider vinegar, filtered water, and granulated sugar. Heat until sugar dissolves.
cider vinegar2 cupsfiltered water1.5 cupsgranulated sugar1 cup
4
Place black peppercorns, cloves, allspice berries, crushed cinnamon stick, and bay leaf in a muslin spice bag or cheesecloth. (Or just toss them into the pot.)
black peppercorns10allspice berries5cinnamon stick (crushed)1bay leaf1
5
Add pumpkin chunks and spice bag to the syrup. Bring to a boil, then cover and reduce the heat to a very gentle simmer for 30 to ⏱️ 40 minutes until fork-tender.
6
Ladle the pumpkin into prepared jars, leaving ½ inch (1.2 cm) headspace. Cover with brine.
7
Wipe the rims, apply lids, and process in the boiling water bath for ⏱️ 20 minutes, adjusting for altitude (see notes).
8
Let the jars cool, then allow the pickles to cure for at least 2 weeks before enjoying.
Nutrition Facts
calories
155 kcal
fat Content
0.3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
30 g
sodium Content
8 mg
protein Content
2 g
carbohydrate Content
37 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.06 g
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