Sweet Pumpkin Pickles
Transform your fall harvest into a delightfully tangy-sweet treat with these homemade Sweet Pumpkin Pickles! This unique recipe pairs tender cubes of fresh pumpkin with a spiced syrup made from white vinegar, granulated sugar, and warm aromatics like cinnamon, cloves, and fresh ginger. Perfectly balanced between sweet and tangy, these refrigerator pickles are bursting with autumnal flavor and make a standout addition to cheese boards, charcuterie spreads, or roasted meats. With just 20 minutes of prep time and a short simmer, they're quick to prepare, while the overnight marinating process allows the bold flavors to meld beautifully. Ideal for seasonal gatherings or simply sprucing up everyday meals, these pickles are a creative and delicious way to celebrate the flavors of fall.
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Ingredients
- 4 cups Pumpkin (peeled and cubed)
- 2 cups Granulated sugar
- 1.5 cups White vinegar
- 1 cup Water
- 1 teaspoon Ground cinnamon
- 6 pieces Whole cloves
- 1 tablespoon Fresh ginger (peeled and sliced)
- 1 teaspoon Salt
Directions
Step 1
Begin by peeling the pumpkin and removing all seeds. Cut the pumpkin into bite-sized cubes, about 1-inch in size.
Step 2
In a large saucepan, combine the granulated sugar, white vinegar, water, ground cinnamon, whole cloves, fresh ginger, and salt. Stir well and bring the mixture to a simmer over medium heat.
Step 3
Once the sugar has dissolved completely, add the cubed pumpkin to the saucepan.
Step 4
Reduce the heat to low and let the pumpkin cook in the pickling liquid for 20-25 minutes, or until it becomes tender but still holds its shape.
Step 5
Remove the saucepan from heat and allow the mixture to cool to room temperature. Discard the whole cloves and ginger slices if desired.
Step 6
Transfer the pumpkin and pickling liquid into sterilized jars, ensuring the pumpkin is fully submerged.
Step 7
Seal the jars tightly and refrigerate them for at least 24 hours before serving to allow the flavors to meld together. The pickles can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1965.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1848.7 |
| Total Fat 1.1g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2386.3mg | 0% |
| Total Carbohydrate 465.6g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 427.0g | |
| Protein 9.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 270.2mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 3543.8mg | 0% |
Source of Calories