cooking pickled pumpkin
November 09, 2014
Pumpkin is too often mashed, puréed and pulsed into baby food. Mashed root vegetables (particularly the sweet ones) cause me fierce upset. And yes I’m looking at you parsnips and sweet potatoes.
I’ve said it before many a time — my idea of hell would be God sitting me down with endless bowls of parsnip risotto and making me do excel spreadsheets forever.
I like acidity, bite and punch. Hellooooo pickles!
This is a new way to enjoy pumpkin, one that will keep it’s structural integrity intact and transform it from sweet and dense, into sharp and bite-y.
But what does it go with you ask?
Well, it will pimp up your cheeseboard no end — think of it as a replacement for quince jelly. Also pretty fine with charcuterie and salty, fatty things like black pudding. Would also make an excellent addition to a salad — think goats’ cheese, kale, walnuts.
Pickled Pumpkin: makes about 1 large kilner jars worth
- 1 butternut squash or pumpkin
- a handful of salt
- 600ml white wine vinegar
- 400ml water
- 3 tbsp brown sugar
- 10 peppercorns
- 2 bay leaves
- 3 cloves
- 1 cinnamon stick
- Peel and slice the pumpkin quite thinly
- Mix it with salt in a large bowl, cover and set aside for 4 hours, then rinse off the salt
- Bring all the other ingredients to the boil, then reduce the heat and simmer for 5 mins
- Pour the hot liquid over the pumpkin and store in sterilised jars or an airtight container in the fridge
- Leave the pumpkin for about 3 days before eating. It keeps for ages