Published by WW Norton
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
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.
Place the remaining ingredients in a nonreactive two-quart saucepan.
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.
2015 Kurt Timmermeister