Name: Spiced Pumpkin Pickle Recipe
Prep time: PT-490152H55M15S
Cook time: 15 min
Total time: 24 h 40 min
Cuisine: British
Ingredients: 850g pumpkin or squash (600g prepared weight), peeled and chopped into 1cm pieces; 1 large onion, chopped; 2 eating apples, cored, peeled and chopped into 1cm pieces; 2 tsp black mustard seeds; 2 tsp coriander seeds; 2 tsp nigella seeds; 200g caster sugar; 450ml cider vinegar; 2 bay leaves; 1½ tsp turmeric; 2 tbsp plain flour; thumb-sized piece of ginger, peeled and cut into thin slices; 1 green or red chilli, finely chopped; 2 tbsp sea salt (for salting pumpkin); 200ml water

Ingredients

850g pumpkin or squash (600g prepared weight), peeled and chopped into 1cm pieces

1 large onion, chopped

2 eating apples, cored, peeled and chopped into 1cm pieces

2 tsp black mustard seeds

2 tsp coriander seeds

2 tsp nigella seeds

200g caster sugar

450ml cider vinegar

2 bay leaves

1½ tsp turmeric

2 tbsp plain flour

Thumb-sized piece of ginger, peeled and cut into thin slices

1 green or red chilli, finely chopped

Instructions

Step 1: Place the chopped pumpkin in a bowl, sprinkle with 2 tablespoons of sea salt, and toss well. Cover and leave at room temperature for 24 hours to draw out moisture.

Step 2: Sterilise your jars before starting (see tip below). Drain and rinse the pumpkin thoroughly, then transfer it to a large pan. Add the chopped onion, apple pieces, mustard seeds, coriander seeds, nigella seeds, caster sugar, cider vinegar, and bay leaves. Pour 200ml of water over the mixture.

Step 3: Place the pan on medium heat and bring to a simmer. Cover with a lid, leaving a small gap for steam to escape. Increase the heat to medium-high and cook for 8 minutes.

Step 4: In a small bowl, mix 50ml of the cooking liquid with the turmeric and plain flour to create a smooth paste. Add more liquid gradually to remove lumps until the paste is runny.

Step 5: Pour the paste into the pan along with the ginger slices and chopped chilli. Simmer uncovered for another 5 minutes, stirring frequently until the mixture thickens and the pumpkin softens but still has some bite.

Step 6: Carefully fill the sterilised jars with the hot pickle, pressing down the squash chunks to remove air pockets. Seal the jars with their lids.

Tips & Variations

To sterilise jars, wash them in hot soapy water, rinse well, then bake in an oven at 160°C (320°F) for 15 minutes or immerse them in boiling water.

If you prefer less heat, omit the chilli or use a mild variety.

For a richer flavor, try adding a cinnamon stick or star anise during the simmering stage.

FAQs

Can I use a different type of squash instead of pumpkin?

Yes, most winter squashes like butternut or kabocha work well in this recipe and provide a similar texture and sweetness.

Is it necessary to soak the pumpkin in salt for 24 hours?

Soaking helps to remove excess moisture and enhances the pickle’s texture, so it is recommended for best results but can be skipped if you are short on time.