Pumpkin Pickles

Pumpkin Pickles

Quick look

  • prep 25min    cook 20min


  • 1 lemon
  • 5 cups sugar
  • 3 cups cider vinegar
  • 1/4 cup finely chopped, peeled fresh ginger
  • 2 cinnamon sticks
  • 20 black peppercorns
  • 1 tablespoon salt
  • 1 sugar pumpkin (3 to 4 pounds), seeded, peeled, and cut into 1 1/2 × 3/4 × 3/4 -inch pieces

    How to make it  45 minutes

  • 1

    Using vegetable peeler, remove strips of zest from lemon. In large nonreactive saucepan, combine zest, sugar, vinegar, ginger, cinnamon, peppercorns, and salt. Simmer, stirring to dissolve sugar, 5 minutes. Add pumpkin. Simmer, stirring occasionally, until pumpkin is crisp-tender, about 15 minutes.

  • 2

    With slotted spoon, transfer pumpkin pickles to sterilized canning jars (you will need about 8 half-pint jars or 4 one-pint jars). Pour in cooking liquid to within 1/4 inch of top of each jar. Seal. Refrigerate and use within one week, or sterilize jars following canning jar manufacturer’s instructions for longer storage.

Nutritional Information(per serving)

  • Calories: 30
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0g
  • Sodium: 208mg
  • Carbs: 8g
  • Protein: 1g
  • Fiber: 1g


Like sweet potatoes and most winter squash, pumpkin is loaded with beta-carotene, an antioxidant that protects against all types of chronic disease. Ginger, cinnamon, and peppercorns add sweet-and-spicy flavor and health protective phytochemicals of their own.

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