It’s pumpkin season — but instead of another sweet pie, try this tangy, spicy pumpkin pickle. Bright, savory and easy to make, it’s a great way to enjoy pumpkin in a new way.
This is an easy overnight refrigerator pickle that develops great flavor after a night in the fridge and will keep for up to two months when stored cold.
Give it a try and tell me what you serve it with. If you prefer pumpkin sweet, try your favorite pumpkin bread instead.
Serve it with:
- As a vegan side over white rice or lemon-coconut rice
- Piled on coconut rice or any coconut-flavored dish
- Alongside Japanese dishes such as sushi or tofu mains
- Paired with feta or other mild creamy cheeses on a cheeseboard
- Between courses as a palate cleanser
Customize your pickle
This spicy pumpkin pickle is full of flavor, but you can easily adjust ingredients to suit your taste or omit aromatics you don’t like.
Garlic cloves – optional. Keep them if you enjoy garlic; increase from three to up to seven cloves if you want a stronger garlic punch.
Red chili peppers – two peppers give a pleasant kick. Use one for a milder result or three for more heat.
Lime juice – four limes (about 1/2 cup) create a bright, tangy profile. If you prefer less lime, use two limes and add two tablespoons each of vinegar and water.
White wine vinegar – I use white wine vinegar for its lighter, delicate flavor. Apple cider vinegar works as an alternative.
Sugar – three tablespoons keeps the pickle more savory and tangy. If you prefer sweeter pickles, increase to four tablespoons, but avoid making it overly sweet.
Ginger – fresh ginger pairs beautifully with pumpkin and works well with Japanese or Chinese-inspired dishes. Omit the ginger if you plan to serve the pickle mainly with cheeses or if you dislike ginger.
Refrigerator pickles?
Refrigerator pickles are quick and convenient: they develop flavor in the fridge and should be stored there. They’ll keep about two months in the refrigerator. Properly canned pickles, by contrast, can be shelf-stable for much longer when sealed and unopened.
How to make spicy pumpkin pickle
Read the “Customize your pickle” section before you begin so you can decide on any ingredient swaps. I don’t recommend changing the total liquid volume, though adding extra herbs or spices is fine.
Measure about 12.5 oz (355 g) peeled pumpkin. Cut the pumpkin into one-inch-thick columns and use a mandoline to slice them thinly into bite-size pieces.
If you don’t have a mandoline, use the long grating slot on a box grater, slice thinly by hand, or use a ribbon peeler and then chop the ribbons into smaller pieces.
Quarter a small onion and slice it thinly. Thinly slice two red chili peppers and three large garlic cloves.
Peel and thinly slice about 1/2 inch of fresh ginger, then cut the slices lengthwise into thin batons if using.
Add the pumpkin, onion, chilies, garlic and ginger to a medium pot along with two teaspoons of black peppercorns.
Pour in 1/2 cup white wine vinegar, the juice of 4 limes (about 1/2 cup), 1 cup water, 1 teaspoon salt and 3 tablespoons sugar. Bring to a boil over high heat, then lower to maintain a rolling simmer and cook for 4–5 minutes.
Test the pumpkin with a fork: it should be al dente — tender but not mushy. If it needs more time, test every minute until done, taking care not to overcook or the slices will fall apart later.
Transfer the contents to a glass container large enough to hold the vegetables and liquid (a 16 oz preserves jar works well). Avoid plastic since the jar will sit in the fridge for some time.
Ensure the pickling liquid just covers the vegetables; add a few tablespoons of water if needed. Let the jar cool on the counter to room temperature (about three hours), then refrigerate overnight.
The pickles are ready the next day and will keep chilled for roughly two months.
Enjoy!
If you make this recipe, please rate it, leave a review, or post a photo. I love seeing your creations on Instagram, so tag me if you share! © Deirdre Gilna
📖 Recipe
Spiced Pumpkin Pickle Recipe (Refrigerator Pickle)
Thin, al dente slices of pickled pumpkin with onion, garlic and chili make a tangy, spicy addition to fall meals.
20 minutes
5 minutes
25 minutes
Ingredients
- 12.5oz peeled pumpkin
- 1 small onion
- 2 red chilis
- 3 garlic cloves, thinly sliced
- Optional: ½ inch ginger, peeled and sliced
- 2 teaspoons black peppercorns
- ½ cup white wine vinegar
- Juice of 4 limes (½ cup)
- 1 cup water
- 1 teaspoon salt
- 3 tablespoons sugar
Instructions
- Slice the pumpkin into one-inch-thick columns and mandoline or thinly slice into bite-size pieces.
- Quarter and thinly slice the onion.
- Thinly slice two red chilis and three garlic cloves.
- If using ginger, thinly slice and cut lengthwise into thin batons.
- Add all vegetables and the black peppercorns to a medium pot.
- Add the vinegar, lime juice, water, salt and sugar.
- Bring to a boil, then lower to a rolling simmer and cook 4–5 minutes until pumpkin is al dente.
- Transfer to a glass jar, ensure the liquid covers the vegetables, cool to room temperature, then refrigerate overnight.
- Ready to eat the next day.
Notes
See the “Customize your pickle” section above for substitution ideas. Avoid overcooking the pumpkin to prevent it from falling apart. Store refrigerated; not shelf-stable. Omit ginger if serving with cheese.
Nutrition Information
Yield
1 pint
Serving Size
1
Amount Per Serving
Calories 82
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Unsaturated Fat 1g
Cholesterol 10mg
Sodium 322mg
Carbohydrates 9g
Fiber 1g
Sugar 5g
Protein 4g