The easiest (and yummiest) pickled pumpkin


( 1 portion )

  • hokkaido pumpkin- or regular pumpkin, approx. a kilo
  • 250 mlvinegar
  • 450 gramssugar
  • 50 mlsweet chilli sauce
  •  jam jar
* = Good to know - click the ingredient
= See the recipe - click the ingredient

It might seem fairly extra to have home-pickled things in the fridge, when you're a family with kids and a busy schedule. But it's actually super easy to pickle. Here we've made pickled pumpkin, but you can also use courgette. Enjoy!


1. Peel the pumpkin - if using courgette, leave the peel on, but rinse it thoroughly.

2. Slice the pumpkin into slices about 5mm - 1 cm thick.

3. Bring vinegar, sugar and sweet chilli sauce to the boil in a pot and add the pumpkin slices. Let cook for about 20 minutes. When they've clarified, they're done.

4. Place pumpkin and brine in a boiled jam jar and store somewhere cool and dry.

5. Enjoy in a salad or as a side for dinner.

6. Enjoy!


Choose a large pumpkin, weighing about a kilo. You can also use the recipe to pickle courgette instead.

Your personal notes to the recipe

Add notes to print Save

Share your tips and comments