Roasted Pumpkin Pickle
- 800 g (1.76 lbs) pumpkin, peeled and cut into 2.5 cm (1 in) cubes
- 60 ml (1/4 cup) water
- 60 ml (1/4 cup) white vinegar
- 60 g (1/4 cup) granulated sugar
- 5 g (1 tsp) fine sea salt
- 2 g (1 tsp) whole allspice berries
- 2 g (1 tsp) whole black peppercorns
- 1 g (1/2 tsp) ground cinnamon
- 0.5 g (1/4 tsp) ground cloves
1. Preheat the oven to 200°C (400°F).
2. Spread the pumpkin cubes in a single layer on a baking sheet. Roast for 30 to 40 minutes, until fork-tender but still holding their shape. Remove and let cool slightly.
3. In a medium saucepan, combine water, vinegar, sugar, salt, peppercorns, allspice, cinnamon, and cloves. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 5 minutes. Remove from heat and let cool completely.
4. Pack the warm roasted pumpkin into a clean 1-liter (1-quart) glass jar, leaving 2.5 cm (1 in) headspace at the top. Pour the cooled brine over the pumpkin, ensuring all pieces are submerged.
5. Seal the jar tightly with a lid. Refrigerate for at least 2 hours before eating. Best flavor after 24 hours. Keeps for up to 6 weeks refrigerated.
- Oven
- Glass jar with lid
- Large pot
- Colander
- Cutting board
- Knife
- Measuring cups and spoons
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