Spiced Pumpkin Pickle Recipe

Introduction

This pumpkin pickle is a delightful way to preserve the fresh flavors of squash with a tangy, spiced twist. Combining pumpkin, apple, and aromatic seeds creates a vibrant condiment perfect for adding zing to sandwiches, cheese boards, or curries.

Ingredients

• 850g pumpkin or squash (600g prepared weight), peeled and chopped into 1cm pieces
• 1 large onion, chopped
• 2 eating apples, cored, peeled and chopped into 1cm pieces
• 2 tsp black mustard seeds
• 2 tsp coriander seeds
• 2 tsp nigella seeds
• 200g caster sugar
• 450ml cider vinegar
• 2 bay leaves
• 1½ tsp turmeric
• 2 tbsp plain flour
• Thumb-sized piece of ginger, peeled and cut into thin slices
• 1 green or red chilli, finely chopped
• 2 tbsp sea salt (for salting pumpkin)
• 200ml water (added during cooking)

Instructions

1. Step 1: Place the chopped pumpkin in a bowl and sprinkle with 2 tablespoons of sea salt. Toss well to coat, cover, and leave at room temperature for 24 hours to draw out moisture.
2. Step 2: After 24 hours, drain and rinse the pumpkin thoroughly. Transfer it to a large pan and add the chopped onion, apple pieces, black mustard seeds, coriander seeds, nigella seeds, caster sugar, cider vinegar, and bay leaves. Pour 200ml of water over the mixture.
3. Step 3: Heat the pan over medium heat and bring the contents to a gentle simmer. Cover with a lid left slightly ajar to let steam escape, increase the heat to medium-high, and cook for 8 minutes.
4. Step 4: Scoop 50ml of the cooking liquid into a small bowl. Stir in the turmeric and plain flour to make a smooth paste. Gradually add more liquid, stirring to remove lumps and thin the paste until it’s runny.
5. Step 5: Pour the paste back into the pan with the ginger slices and chopped chilli. Simmer uncovered for another 5 minutes, stirring often, until the mixture thickens and the pumpkin softens but still has some bite.
6. Step 6: While still hot, carefully fill sterilised jars with the pickle, pressing down the chunks to remove air pockets. Seal the jars with lids.

Tips & Variations

• Sterilise jars by boiling them in hot water or running them through a dishwasher cycle on high heat to ensure safe preservation.
• Adjust the amount of chilli to your preferred heat level, or omit it for a milder pickle.
• For a richer flavor, try adding a few cloves or cinnamon sticks during the simmering step.
• Use other firm squash varieties like kabocha or butternut if pumpkin isn’t available.

Storage

Store the sealed jars in a cool, dark place for up to one year. Once opened, keep the pickle refrigerated and consume within one month. The pickle tastes best after maturing for at least a month but can be enjoyed immediately if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to salt the pumpkin for 24 hours?

Salting the pumpkin helps remove excess moisture, which improves the texture and allows the flavors to concentrate. While you can skip this step, the final pickle may be less firm and slightly more watery.

Can I use white vinegar instead of cider vinegar?

Yes, white vinegar can be used, but cider vinegar adds a milder, fruitier acidity that complements the pumpkin and apples better. Using white vinegar will result in a sharper, more pungent flavor.

Spiced Pumpkin Pickle Recipe

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★★★★★

4.8 from 61 reviews

• Author: Noah
• Total Time: 24 hours 40 minutes
• Yield: Approximately 3 to 4 jars (about 1.2 liters of pickle) 1x

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Description

This vibrant Pumpkin Pickle recipe combines tender pumpkin pieces with a tangy blend of cider vinegar, spices, and a touch of sweetness from apples and sugar. The pickle is simmered to perfection, creating a thick, flavorful preserve that is perfect for adding a zesty kick to sandwiches, salads, or as a side accompaniment. With warming spices like turmeric, mustard, coriander, and a hint of chili, this homemade pickle matures beautifully over time and can be stored for up to a year.

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Ingredients

Scale 1x2x3x

Vegetables and Fruit

• 850g pumpkin or squash (600g prepared weight), peeled and chopped into 1cm pieces
• 1 large onion, chopped
• 2 eating apples, cored, peeled and chopped into 1cm pieces
• 1 green or red chilli, finely chopped
• thumb-sized piece of ginger, peeled and cut into thin slices

Spices and Seeds

• 2 tsp black mustard seeds
• 2 tsp coriander seeds
• 2 tsp nigella seeds
• 2 bay leaves
• 1½ tsp turmeric

Other Ingredients

• 200g caster sugar
• 450ml cider vinegar
• 2 tbsp plain flour
• 2 tbsp sea salt (for salting pumpkin)
• 200ml water (to add during simmering)

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Instructions

1. Salt the Pumpkin: Place the peeled and chopped pumpkin pieces in a bowl and sprinkle over 2 tablespoons of sea salt. Toss well to coat the pumpkin evenly. Cover the bowl and leave it at room temperature for 24 hours. This step draws out excess moisture and helps preserve the texture.
2. Sterilise the Jars: Before cooking, sterilise your jars thoroughly by boiling them or using another sterilisation method to ensure the pickle stores safely and for a long time.
3. Prepare the Pickle Base: Drain and rinse the salted pumpkin to remove excess salt. Transfer the pumpkin to a large pan, then add the chopped onion, apple pieces, black mustard seeds, coriander seeds, nigella seeds, caster sugar, cider vinegar, and bay leaves. Pour 200ml of water over the ingredients.
4. Simmer the Mixture: Place the pan on medium heat and bring the mixture to a gentle simmer. Cover with a lid, leaving a small gap to allow steam to escape. Increase the heat to medium-high and cook for 8 minutes, allowing the flavors to meld and the ingredients to soften slightly.
5. Make the Thickening Paste: Use a cup to scoop out some liquid from the pan. In a small bowl, mix 50ml of this liquid with the turmeric and plain flour. Whisk it together to form a smooth paste, adding more liquid as needed to achieve a runny consistency without lumps.
6. Finish Cooking the Pickle: Pour the turmeric-flour paste into the pan, add the sliced ginger and finely chopped chilli. Simmer the mixture uncovered for another 5 minutes, stirring frequently until the mixture thickens and the pumpkin is tender but still retains a slight bite.
7. Fill the Jars: While the pickle is still hot, carefully spoon it into the sterilised jars. Press down gently to release any air pockets and ensure the chunks are submerged in liquid. Seal the jars tightly with lids.
8. Storage and Maturation: Store the sealed jars in a cool, dark place for up to one year. Once opened, keep the jar refrigerated and consume within one month. Although the pickle can be eaten immediately, it tastes best after maturing for at least one month to develop deeper flavors.

Notes

• Salting the pumpkin overnight helps to remove excess water and improve texture.
• Sterilising jars is crucial for safe preservation and long shelf life.
• You can adjust the amount of chili to your preferred spice level.
• Use cider vinegar for a balanced tang; malt vinegar can be a substitute but may alter flavor.
• The pickle thickens as it cools, so don’t overcook during simmering.
• Allowing the pickle to mature enhances its flavor and complexity.
• Keep refrigerated after opening and consume within a month for best quality.

• Prep Time: 25 minutes (plus 24 hours for salting pumpkin)
• Cook Time: 15 minutes
• Category: Condiment
• Method: Stovetop
• Cuisine: British

Keywords: pumpkin pickle, homemade pickle, spiced pumpkin preserve, British pickle recipe, chutney, vegetarian pickle