PUMPKIN PICKLES
Hi and welcome to our website!
If you are looking for a tasty batch of homemade pumpkin pickles you are in the right place, so sit back and make yourself a cup of tea or cold drink and watch our short video tutorial to make yours today...... Our recipe today was shared with us by my good friends brother, thank you!
Serve these pumpkin pickles with a tray of cheese and crackers, with a hot meal or cold plate meal.
So tasty!
Top picture is for the first step of making these tasty pumpkin pickles, have the onions peeled and chopped ready to go, fresh or frozen pumpkin chucks. But before you start cooking them together you need to SOAK the pumpkin overnight with 2 tablespoons of sea salt or salt of choice.
After soaking the pumpkin overnight or at less 8 hours, drain the liquid off the pumpkin chucks and add pumpkin chucks to your boiler.
Step one done! Now let the pumpkin and all the other ingredients like, chopped onions, sugar, cold water, vinegar, pickling spice and bay leaves. Cook for 55 minutes before adding the other ingredients and stirring occasionally to have equal cooking time.
I hope you are still very interested in these pumpkin pickles today, please continue on to the recipe and I will share with you a link to our cookbooks, https://www.bonitaskitchen.com/cookbook
Ingredients
- Pumpkin - 5 cups, chucked, fresh or frozen
- Onions - 5 cups, chopped
- Sea salt - 2 tbsp
- Pickling Spice - 1 tbsp, and 3 bay leaves
- White Sugar - 1 cup
- White vinegar - 1/4 cup
- Cold Water - 2¼ cups
- Tomatoes - 1 cup, diced
- Yellow mustard - 2 tbsp
- Cornstarch or flour - 2 tbsp
- Turmeric powder - 1 tsp
- SUPPLES
- Mason jars and lids - 5 or 6 one cup
Instructions
Method:
Clean, peel and cut up pumpkin in small pieces, place in bowl and add sea salt over top. Then cover and let soak over night or 8 hours. Next day drain and add to boiler or large saucepan.
Peel and cut up onions in small piece, add to boiler with pumpkin, add white sugar, 2 cups cold water, vinegar and put pickling spice in a cheese cloth and tie to the side of the boiler and put it down into the ingredients to cook. ( Ingredients for pickling spice, MUSTARD SEED, CORIANDER, BAY LEAVES, DILL SEED, FENUGREEK, CINNAMON, GINGER (CONTAINS SULPHITES), ALLSPICE, RED PEPPER, BLACK PEPPER, CLOVES, HIGH OLEIC SUNFLOWER OIL.)
Let cook on a medium stove top heat for 1 hour, stirring occasionally. Then 5 minutes before the timer goes of add tomatoes and yellow mustard, stir in and let cook for the last 5 minutes.
Then mix ½ cup cold water and cornstarch in a mason jar, shake, then add to boiler stirring it in. Add turmeric powder stirring it in until all combined and liquid starts to thicken.
Prepare 6 - 8oz mason jars in a hot water bath, follow our sterilize and canning process to bottle your pumpkin pickles.
Sterilizing and Canning Procedures
Method Sterilization:
1. Start by getting a large boiler and filling it about quarter full of water.
2. Then starting the water to a boil and placing your Mason jars inside then cover.
3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth.
Method for Canning Procedures:
1. After your food items are cooked and ready to bottle, scoop hot pickles and liquid put inside your Mason jars.
2. Continue doing this until all bottles are complete and leaving 1/2 inch on top.
3. Clean around the top of your bottles removing any food of rims.
4. Then place caps and lids on your jars and finger tighten.
5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler. Then remove from water and place on the counter to go to room temperature before testing to see if jars are sealed. Remove lid and touch the cap with your finger upwards to see if its sealed if so, recap and label, date and store in cool storage.
See video on www.bonitaskitchen.com for more details.
I LOVE PICKLES!
……..and pickles of any kind, but these pumpkin pickles I’m thinking is one of my favourite of all!
Stir in the diced tomatoes and yellow mustard and cover for the last 5 minutes of cooking time. If you like to cook the pumpkin pickles a little longer that is up to you.
Bottling time! Have your mason jars sterilized and ready to bottled, fill them while the pumpkin pickles are HOT…..then after you fill all the mason jars. Place the filled jars back in the water bath and seal them…..follow the link below to Sterilizing and Canning Procedures
Fill all bottles fast while pickles is still hot, then clean off the rims before capping the bottles. Then place the bottles back into the water bath to let the bottles seal.
Just look at these delicious PUMPKIN PICKLES after sealed and at room temperature store in a cold storage area and date and label all jars. Enjoy to the fullest! Thank you so much for stopping by and enjoying our recipe and video today, from our kitchen to yours. 🙂 Bonita, RMHussey Productions and Team!
Bonita: Your addition of turmeric makes this a good recipe for arthritis sufferers.
There is not much vinegar in this recipe..do they keep well once sealed???
Hi Lorna, Yes it does keep well and I just opened a jar for thanksgiving dinner a few weeks ago and it was made last year and it was good. I hope you get to make some and enjoy to the fullest…thank you for stopping by. 🙂 Bonita
I am concerned about using cornstarch or flour as a thickener as it is not approved by the National Center for Home Food Preservation. Have you used clear gel? Do you think it would give the same results? I am new to canning and one of my biggest fears is poisoning my family.
HI Gale: Thank you for your message and for stopping by…I understand totally and I was concerned too when I seen the recipe. But we made it and bottled them and was eating them for four months. I can’t say they will be good for years but for a few months sealed and in a cool place they will be great. I hope this helps and if you wish leave it out all together and the texture may be thinner but the taste will be the same…
Bonita