Pickled Pumpkin

Name: Pickled Pumpkin
Yield: Makes 2 x 1 litre (4 cup) jars
Ingredients: 120 ml (½ cup) good-quality vinegar, with at least 5% acidity (see note); 5-6 cloves; 1.5 kg (3 lb 5 oz) pumpkin (squash), peeled and cut into chunks; 1.5 kg (3 lb 5 oz) pumpkin (squash), peeled and cut into chunks; 2 allspice berries; 120 g (4¼ oz) caster (superfine) sugar; 700 ml (24 fl oz) freshly boiled filtered or bottled water

Preparation info

Makes
2 x 1 litre
jars

Difficulty
Easy

Appears in

Amber & Rye

By Zuza Zak

Published 2021

About

A popular condiment in both Latvia and Lithuania, as well as parts of Poland, this pickled pumpkin is infused with cloves and allspice for a sweet, aromatic flavour. It makes a distinctive, piquant accompaniment to cheese and cold cuts.

Ingredients

1.5 kg (3 lb 5 oz) pumpkin (squash), peeled and cut into chunks

Preserve
Vegan
Gluten-free

Method

First sterilise your jars and lids. Either put them through a hot dishwasher cycle or hand-wash in hot, soapy water. Half-fill the jars with boiling water, put the lids loosely on top and leave for 5 minutes, then pour out the water and allow to air-dry.

Distribute the pumpkin evenly between the jars, then place all the remaining ingredients in a non-reactive saucepan and bring to the b