With most of the harvest now done and short days we are able to take a little more time to do some cooking.  I came across this recipe for Sweet – and- Sour Pumpkin Pickles in “Grandma’s German Cookbook” by Birgit Hamm an Linn Schmidt.  The book was given to us a few years ago from a pair of young Germans that came and stayed at the farm for about a month.  To be honest it is about the fist time I have really taken the time to go through the cookbook.  Lots of great ideas though so I might refer to it several times over the winter months. 

I had some pumpkins left over after Halloween and thought this might be a good way to use them up.

The recipe (as in the book)

What you need:

Makes about 8 jars, 8oz (250ml each)

1 large pumpkin (about 4.5lbs/2kg)

3 cups white wine vinegar

2.2lb sugar (1kg) sugar (that’s a lot of sugar, about a half bag)

10 cloves

1 piece of fresh ginger to taste


Pumpkin cut in half

Seeds cleaned out, and peeled.  Ready to be cut.

Cut the pumpkin in half, peel it, scrape out the seeds with a spoon and chop the pumpkin flesh into cubes about 1/2in (1cm) in size.  Place the pumpkin cubes in a large bowl, and add 2 cups of wine vinegar and 41/2 cups of water.  Let the pumpkin marinate overnight. 

Cubed (rather large, I was tired) and in the marinade

The next day, set a sieve over a large bowl to catch the liquid and pour the cubes of pumpkin into the sieve.   Peel the ginger and either dice it finely or slice it finely into strips.  Heat the marinade in a pot and add the remaining 1 cup of wine vinegar, the sugar, cloves and the ginger.  Working in batches, boil the pumpkin in the liquid for about 5 minutes unit it is soft.  Using a slotted spoon, remove the pumpkin from the pot and fill them into the sterilized jars    Fill a boiling water canner half full with water and heat the water until it is hot but not boiling

Cooked pumpkin in the jars

Once all the pumpkin cubes are filled into the jars, ladle enough piping-hot cooking liquid into each jar so that the pumpkin is covered completely leaving 1/4in (5m) head sauce.  Seal the jars with sterilized seal sealing lids and rings.  Place the jars in boiling water to a rolling boil and boil for 5 minutes.  Store in a cool, dark place.  The pickled pumpkin will keep for about 6 months. 

The finished product

 I was hoping to get 2 batches done, incase I like it and we used a larger pumpkin that could have made up about 4 -6 batches of it.  Instead we fed the seeds and pumpkins to the hens.  We still have a couple of pie pumpkins left we might use if we like it.  From what I tasted right away it is a going to be a tasty little treat.  Reminds me of the pickled watermelon that Terre Rouge use to have on their charcuterie board, not sure if they still do.