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Pickled Pumpkin with Cinnamon

Cook Time:

75+ Min

Serves:

2 jars (about 350 ml each)

Level:

Beginner

About the Recipe

Fall is the season of pumpkin everything! While pumpkin pies, lattes, and breads often steal the spotlight, pickled pumpkin is an underrated treat that deserves attention. With its subtle tang, hint of spice, and vibrant orange colour, pickled pumpkin adds a unique burst of flavour to cheese boards, salads, sandwiches, and even dessert spreads. Adding cinnamon brings out pumpkin’s natural warmth, creating a comforting and unexpected twist. Why Pickle Pumpkin? Pickling preserves pumpkin’s beautiful orange colour, slightly firm texture, and mild flavour, giving it a gentle tang that balances the pumpkin’s natural sweetness. Unlike traditional pumpkin preparations, pickling provides a savoury option that’s perfect for those who want something lighter and less sweet than pies or lattes. The combination of vinegar, sugar, and spices elevates pumpkin’s flavour profile and makes it versatile enough for both sweet and savoury pairings. Pickled pumpkin also pairs well with seasonal dishes and can be an exciting addition to fall gatherings. Think about adding it to your next charcuterie board, or as a unique topping on sandwiches, salads, and even burgers. Why Add Cinnamon? Cinnamon is the quintessential fall spice, adding warmth and depth to almost any dish. When paired with pumpkin in a pickling brine, cinnamon adds a subtle spice that complements pumpkin’s natural sweetness without overpowering it. The spice offers a familiar, cosy note and brings a hint of holiday magic to every bite. Adding cinnamon to pickled pumpkin also makes it easier to incorporate the pumpkin into a variety of dishes. With this unique combination of flavours, pickled pumpkin with cinnamon can shine as a condiment, side dish, or topping.

Ingredients

  • 500 g diced pumpkin

  • 500 ml water

  • 150 ml vinegar

  • 100 g granulated sugar

  • 6 cloves

  • 4 cardamom pods

  • 1 cinnamon stick

Preparation

Step 1


  • Begin by cutting the pumpkin in half and removing the seeds and pulp.

  • Use a vegetable peeler or a sharp knife to peel the pumpkin.

  • Cut the flesh into small, bite-sized cubes or thin slices to ensure even pickling.



Step 2


  • In a large saucepan, combine vinegar, water, and diced pumpkin.

  • Add sugar, cloves, cardamom, and a cinnamon stick, then bring the mixture to a boil.

  • Let it simmer for 20–30 minutes, or until the pumpkin is tender.



Step 3


  • Put the pumpkin into sterilized jars and pour the liquid over them.

  • Place one clove in each jar for a stronger flavour.

  • Seal the jars immediately with lids.

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