Spicy Pickled Pumpkin

Spicy Pickled Pumpkin-Putting Up with ErinSpicy Pickled Pumpkin-Putting Up with Erin

You know those times when you go to your local farmers market, are minding your own business, and then all of a sudden you’re blindsided by a cute farmer/farmer’ess who convinces you to buy an abnormal shaped sugar pumpkin? I wasn’t planning to start pumpkin goods until after Halloween this year. Last Fall I played around with this sweet butternut squash pickle, actually I just ate up the last pint a few weeks ago. Without a particular recipe in mind, I decided to experiment with my Touching Earth Farm pumpkin in a spicy rather than sweet pickle fashion for this first run. Garlic, cinnamon, curry powder, and habanero peppers… if anything this spicy pickled pumpkin will be weird.

In other news, if you’re in or around Seacoast New Hampshire be sure to check out the upcoming permaculture workshop. “This two part workshop will focus on the fundamentals of the permaculture design process, observing and mapping a site. We will take you through creating a base map and the process of assessing and analyzing a properties many conditions.” For more information on the workshop be sure to head over to their Meetup site.

Spicy Pickled Pumpkin-Putting Up with Erin

Spicy Pickled Pumpkin

Yield: 5 pints


  • 3-1/2 pounds pumpkin (peeled, seeded, and cubed into 3/4" pieces)
  • 5 garlic cloves
  • 2-1/2 habanero peppers (halved and de-seeded)
  • 1 Tbsp kosher salt
  • 3 whole cinnamon sticks
  • 1-1/4 tsp curry powder
  • 2-1/2 cups water
  • 4 cups apple cider vinegar


  1. In a large-sized, non-ionized pot combine vinegar, water, cinnamon, and salt. Bring to a simmer.
  2. Add pumpkin chunks. Bring to a boil and then reduce heat to a simmer.
  3. Cook pumpkin in the brine for 30 minutes, until the chunks and fork-tender. Remove cinnamon sticks.
  4. To each pint jar, add 1 half pepper, 1 garlic clove, and 1/4 tsp curry powder.
  5. Pack pumpkin chunks into prepared jars. Cover with brine, leaving 1/2 inch headspace.
  6. Wipe rims, apply lids and rings (finger tight) and process in a boiling water bath canner for 10 minutes.
  7. Remove jars from canner and let them cool on a folded kitchen towel for 12-24 hours.
  8. Let pumpkin pickle for at least 3 weeks before consuming. Shelf life up to 1 year.

6 responses to Spicy Pickled Pumpkin

  1. I’m so excited to make this recipe but I have an allergy to peppers (nightshades in general). Can I make this with out the jalapeño? I’m thinking I will sub ginger. What do you think of that as a substitution? I will also be making my own curry powder without chili. I will let you know how it is! Thanks for your great recipes!

  2. My first year growing vegetables and selling at market. It is October 31st and I have over 100 cooking pumpkins left. (what doesn’t sell I try and process) I am SOOO glad to find your recipe for pickled pumpkin.

Leave a Reply to Sarah Cancel reply

Your email address will not be published. Required fields are marked *