Pickling is so easy! Pickle everything you got, everything you need.
Pickle your face.
And if you miss Fall already, pickle some pumpkin.
It’s sweet, tangy & spicy. Put it on a cheese plate with some cured sausage and crumbly, aged cheese.
Put it in a pilaf with quinoa, farmstead feta and fresh sage.
Top a roast beef sandwich with it.
Whatever you want.
- 1.5-2 lb pie pumpkin or squash
- 1 1/2 C apple cider vinegar
- 1 C water
- 1 C sugar
- pinch sea salt
- Bay leaf
- 2 cinnamon sticks
- 10 whole cloves
- 10 all-spice berries
- 10 black peppercorns
- Sterile jars
- Peel your pumpkin and cut it into 1″ cubes. Set aside.
- In a large sauce pan, add the vinegar, water, sugar and salt. Heat until the sugar dissolves completely. Add the bay leaf, cinnamon sticks, cloves, all-spice and peppercorns.
- Add pumpkin and bring to a boil.
- Reduce to a simmer and cook until pumpkin is fork-tender and slightly translucent, about 30-40 minutes.
- Allow to cool. Transfer to jars and allow to pickle for 2 weeks. You can eat them before, but they will be a little strong and not as yummy. They mellow out a lot with time. You can re-use the brine, as long as you pickle more squash.
- Nothing says “hip” like homemade pickles in a mason jar. Serve pickled pumpkin alone, with aged pecorino cheese or on a salad.