Pickled Pumpkin

My cheese pumpkins and long-pie pumpkins did especially well this year!  I like these two varieties for their dense orange flesh and excellent flavor.  They're great for everything from pies to soups, but one of our favorite winter treats is a crusty slice of bread, chevre and some pickled pumpkin.  Its like pumpkin pie, but crunchy and with vinegar.  What could be better?

I am not going to show you step by step pictures.  The butchering of the pumpkin was not pretty and did not go quietly into that good night.  Also it was large enough that I ended up working in 5 gallon bucket size quantities.  The recipe that follows is a civilized quantity.  Next year once you are really hooked on this fantastic treat you can go for the five gallon bucket.  Use a dense-fleshed squash, (think butternut).  The jack-o-lantern type are typically too stringy and watery to work for preserving of this sort.
 *Warning* this entire process takes three days all together to complete.  Plan to have a gallon of cider vinegar and 6 cups of sugar on hand.

For a 5 pound pumpkin- makes 8 to 10 pints

Day 1

• Peel rind, cut stem and blossom ends off, thoroughly seed scraping away all connective flesh leaving only the real "meat".
• Portion pumpkin into 1.5x 5 inch spears or 1.5 inch cubes.  Place in a non-reactive vessel, such as a large stainless steel bowl, tupperware, or glass-no aluminium.  
• Add water to the vessel one quart at a time until it just covers the pumpkin.  For every quart of water add one tablespoon of kosher or pickling salt.  The importance is consistent grain size and that it is not iodized.  Mix well and let stand overnight in a cool spot.  My porch in Maine during pumpkin season is just the right temperature (35-40 degrees Fahrenheit at night) so I go ahead, cover and set it outside in a safe spot).

Day 2

• Make a syrup on the stove using:
•  3 cups cider vinegar
•  3 cups water
•  3 cups sugar
•  2 tablespoons whole allspice
•  2 tablespoons whole cloves
•  3 cinnamon sticks
•   Bring to a boil and simmer 5 minutes then turn off heat and let cool to room temperature.
• Drain and rinse pumpkin.  Replace in storage container and cover with cooled, spiced syrup.  Let this stand in a cool spot overnight.

Day 3

• Strain the soaking syrup into a large pot. 
•  Add 3 more cups sugar and 3 more cups vinegar.  
• Bring to a boil.
• Meanwhile pack pumpkin into sterilized and prepared jars.
• Pour hot syrup, evenly distributing spices, over pumpkins leaving a one inch head space.  Process for 15 minutes.
• Let these jars "cure" for at least a month for the flavors to really develop.
• Variations can include adding mustard seed, chili flakes, celery seed.

It is important to not skip the brining and soaking steps.  They are essential to maintaining the textural integrity of the squash and not ending up with vinegary pumpkin pie filling...

Come visit!