Best Pickled Pumpkin Recipes

PICKLED PUMPKIN

Steps:

• In a saucepan, bring water and sugar to a boil; cook and stir for 5 minutes. Add pumpkin, vinegar and cloves. Reduce heat; simmer, uncovered, for 1 hour and 15 minutes or until pumpkin is tender. Discard cloves. Store in the refrigerator for up to 3 weeks.

PICKLED PUMPKIN

Steps:

• Thoroughly wash a 2-quart preserving jar with a fresh rubber gasket seal, and boil the jar for 10 minutes (without the gasket) to sterilize it. Place the cubed pumpkin in the jar and fit the gasket in place.
• In a large saucepan, combine the vinegar, water, ginger, salt, cloves, and peppercorns. Over low heat, stir the mixture with a wooden spoon until the sugar has dissolved, then increase the heat and bring the mixture to a boil.
• Reduce the heat and simmer for 5 minutes, then pour the hot liquid over the pumpkin in the jar. Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using. Once unsealed, the pickled pumpkin will keep for 2 to 3 weeks in the refrigerator.

PICKLED PUMPKIN

Steps:

• Place the vinegar, water and sugar in a large saucepan. Cook, stirring, over a low heat until the sugar has dissolved.
• Add the cinnamon, peppercorns, salt, allspice berries and chili and bring to the boil.
• Add the pumpkin flesh and bring to the boil once more.
• Reduce the heat and simmer the pumpkin gently until cooked through, around 30 minutes.
• Using a slotted spoon place the pumpkin in warm, sterile jars, dividing the spices evenly.
• Bring the remaining cooking liquor to the boil and cook briskly until reduced and thickened into a syrup.
• Pour the syrup over the pumpkin, allow to cool and seal.

SPICED PICKLED PUMPKIN

Steps:

• Place pumpkin in a kettle.
• In another pot, add vinegar to sugar and heat to the boiling point.
• Tie the spices in cheesecloth and add to vinegar/sugar mixture.
• Boil 5 minutes; pour over pumpkin cubes.
• Cook the pumpkin in the syrup until just tender.
• Place in sterilized jars and seal at once.

KALE AND PUMPKIN FALAFELS WITH PICKLED CARROT SLAW

Steps:

• Preheat oven to 220°C (425°F).
• Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
• To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
• To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.

BOILED BEEF WITH PICKLED VEGETABLES AND PUMPKIN SEED OIL

Steps:

• To prepare the Boiled Beef: In a stockpot, melt the butter over medium heat. Add the onions, celery, carrots, parsnips, and leeks and saute them just until glossy, 3 to 5 minutes. Add the bay leaves, peppercorns, allspice, and beef stock. Bring to a boil, skimming away the froth that rises to the surface. Add the beef and reduce the heat to a simmer. Season with salt and pepper. Cook the beef until tender, 2 to 3 hours.
• Remove the beef from the stockpot and let it rest for 15 minutes. Cut the meat crosswise, against the grain, into 1/2-inch-thick slices. Spread a thin layer of mustard on one side of each slice of beef. On a plate, stir together the breadcrumbs and minced parsley. Dip the mustard side of the beef slices into the mixture and press to thickly coat with crumbs.
• In 2 separate saucepans, gently reheat the Pickled Vegetables and Pickled Pumpkin. In each of 2 separate medium saute pans, heat 2 tablespoons of oil over medium heat. Carefully place the beef slices in the pan, crumb side down, and saute until golden in color, 30 seconds to 1 minute. With a spatula, carefully turn the slices over and cook just until reheated, 30 seconds to 1 minute more.
• To serve, place a generous spoonful of the heated pickled vegetables and pumpkin on each heated serving plate. Arrange 2 to 3 slices of beef on top, crumb-sides up. Drizzle pumpkin seed oil around the beef slices and sprinkle with toasted pumpkin seeds. Garnish with alfalfa sprouts or micro greens. Serve immediately.
• To make the Pickled Vegetables: In a large saute pan, heat the olive oil over medium heat. Add the onions and shallots and sweat them for 1 to 2 minutes. Add the red and yellow bell peppers and zucchini and cook until the onions are translucent, 3 to 4 minutes more. Add the vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.
• To make the Pickled Pumpkin: In a large saute pan, heat the olive oil over medium heat. Add the shallots and sweat them for 1 minute. Add the pumpkin and cook for 2 minutes more. Add with vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently, and simmer just until the squash cubes are al dente, about 15 minutes. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.

ELIN'S PICKLED PUMPKIN

Steps:

• Place the pumpkin in a large, deep bowl.
• In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.
• Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.