Discover the surprising delight of pickled pumpkin

Pickled cucumbers are a classic, but have you ever tried pickled pumpkin? This innovative appetiser will surprise you with its taste and ease of preparation. The recipe is so simple that my friends were amazed and now they ask for it themselves! Discover how to pickle pumpkin and astonish your loved ones with this unusual addition.

Pumpkin is a vegetable mainly associated with autumn and Halloween decorations, but it has so much more to offer. It can be baked, cooked, and even... pickled. The idea of pickling pumpkin has surprised many, but once you try it, you won't be able to stop. It's a perfect addition to meat dishes, salads, and sandwiches. Pickling pumpkin is just as simple as pickling cucumbers – you only need a few ingredients and a bit of patience.

Pickling pumpkin is a fantastic way to utilise this seasonal vegetable and add some originality to your cooking. Here’s how to prepare pickled pumpkin that will impress everyone:

Ingredients:

• 2 lbs pumpkin (preferably Hokkaido or butternut)
• 5 garlic cloves
• 1 sprig of dill
• 1 bay leaf
• 0.7 oz horseradish root
• 1 quart water
• 6 allspice grains
• 0.7 oz salt
• 0.2 oz mustard seeds
• Cherry or currant leaves (optional)

Preparation:

1. Wash the pumpkin, peel the skin (if using Hokkaido pumpkin, you can leave the skin on), and cut it into smaller pieces – sticks, cubes, or half-moons.
2. Thoroughly wash and sterilise the jars. Place a few slices of horseradish, a garlic clove, a piece of dill, a bay leaf, a few allspice grains, and mustard seeds at the bottom of each jar.
3. Tightly pack the pumpkin pieces into the jars, leaving about 1-1.2 inches of space from the top.
4. Dissolve the salt in boiled, cooled water. Pour the brine over the pumpkin, leaving about 0.4 inches of space from the top edge of the jar.
5. Seal the jars tightly and leave them in a warm place for 3-5 days to start the fermentation process. You may use special fermentation lids or rubber bands with holes to release the gases.
6. After this period, transfer the jars to a cooler place, such as a basement or refrigerator, for further pickling. The pickled pumpkin is ready to eat after about 2-3 weeks, but the longer it sits, the more intense the flavour.

Pickled pumpkin is not only an original appetiser idea but also an excellent way to preserve the flavour and nutritional value of this vegetable. The fermentation process gives the pumpkin a unique taste – slightly sour, with a mild spiced aroma. Thanks to additions like garlic, dill, and horseradish, pickled pumpkin is crunchy and full of flavour. Moreover, it is rich in probiotics, which support the digestive system and boost the immune system.

Additional tips:

• Hokkaido or butternut pumpkins are best suited for pickling as they have a firm texture and are naturally sweeter. The advantage of Hokkaido pumpkin is that its skin is edible, adding an interesting texture to the pickles.
• You can add additional spices to the pickling process, such as bay leaves, juniper berries, and cherry or currant leaves, which will add crunch to the pumpkin.
• Pickled pumpkin is excellent as an addition to sandwiches, salads, and as an ingredient in soups and stewed meat dishes.

Pickling – a traditional preservation method

Pickling is one of the oldest food preservation methods, used for centuries. Thanks to lactic fermentation, pickled products are not only tasty but also healthy, as they aid digestion and boost the immune system. Pickled pumpkin is an excellent way to diversify your diet and introduce more probiotics.