Pickled Pumpkin

This image courtesy of Joseph DeLeo

Yield:2 quarts

Cooking Methodpickling, preserving



Total Timea day or more

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturesharp, tangy

Type of Dishvegetable


  • One 4-5-pound firm pumpkin
  • 2 cups white vinegar
  • 1½ cups water
  • ½ white onion, peeled and quartered
  • 8 garlic cloves, peeled and smashed
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 2 fresh bay leaves
  • 2 tablespoons kosher salt
  • 1 tablespoons sugar


  1. Halve and peel the pumpkin, and remove the pulp and seeds. Cut into one-by-two-inch blocks. Slice on a mandoline into one-eighth-inch slices. Transfer the pumpkin slices into a four-quart bowl or gallon jar. You should have two to three quarts of loosely packed slices.

  2. Place the remaining ingredients in a nonreactive two-quart saucepan.

  3. Bring the liquid to a boil and pour over the pumpkin slices, making sure to cover them. Place a plate on top to keep the pumpkin submerged. Refrigerate. The pickles will be ready in two days.


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