Sweet and sour pumpkin
Pumpkin is everywhere in autumn! If you have had your fair share of pies and soups, this recipe for sweet and sour pumpkin is a refreshing change. Hokkaido pumpkin and sour apples are briefly simmered in a flavourful brine with warm spices and aromatics. It is quick and easy to make and catches you by surprise in the best way possible. Whether you enjoy it on its own, as a side, or spooned over something else, it is seriously worth a try.
Ingredients
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600 g
Hokkaido pumpkins
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2
Sour apples
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4
Garlic cloves
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1
Fresh red chilli
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4 - 5 cm
Fresh ginger
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150 g
Cane sugar
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250 ml
Apple cider vinegar
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400 ml
Water
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8
Whole clove
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4
Bay leaves
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2 tbsp
Mustard seeds
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1 tsp
Whole black peppercorns
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½ tsp
Coarse salt
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Instructions
Make sure you taste the vinegar-sugar mixture before adding the pumpkin. If it is too sour, slowly add more sugar or water until it tastes right. If it is too sweet, add a bit more vinegar. Always adjust the taste while the mixture is warm to make sure you get a balanced flavour, which will mellow a bit after cooling and storing.
For this sweet and sour pumpkin recipe, the best apples to use are firm varieties that hold their shape as they cook. We like to use Granny Smith apples that are tart and crisp. Elstar apples are also a great choice, as they strike a nice balance between tart and sweet, with a firm bite that holds up well when simmered. However, if you do prefer something a bit sweeter, Gala and Fuji are good options, just keep in mind that they will change the flavour slightly.
FAQ: Questions about sweet and sour pumpkin
If you have never made sweet and sour pumpkin before, you probably have quite a few questions. Do not worry because we have answered some of the most pressing questions below. This should make you perfectly equipped to master this recipe without any issues.
How long should I cook the pumpkin cubes so they do not get mushy?
Cook the pumpkin for about 8–10 minutes, so they remain tender and firm. Check the cubes with a fork at the 8-minute mark; they should be easy to pierce but still offer some resistance. For a firmer texture, start checking at 7 minutes and remove them earlier if necessary. Remember to keep the simmer gentle to prevent the pumpkin from becoming too soft or mushy.
Do I need to refrigerate pickled sweet and sour pumpkin immediately after making it?
Yes, you should refrigerate pickled sweet and sour pumpkin right after you make it. Once you pour the hot brine over the pumpkin cubes in sterilised jars and seal them, place them directly in the fridge. That way it stays safe and of good quality, avoiding spoilage and potentially harmful bacteria.
Can I use a different type of pumpkin instead of Hokkaido?
Yes, you can use different types of pumpkin or squashes. Replace Hokkaido pumpkin with butternut, acorn, buttercup, hubbard, or calabaza. They all offer similar flavours and textures that pair well with the sweet, sour, and spicy ingredients. Make sure to peel these squashes, as their skins are not edible. Keep the weight at 600 grams and chop them into bite-sized cubes. While taste and texture might slightly change, these alternatives will still be great in your sweet and sour pumpkin dish.
How long does sweet and sour pumpkin stay fresh in the fridge after preparation?
Sweet and sour pumpkin stays fresh in the fridge for up to one week. Use clean, airtight glass jars for storage and make sure the pumpkin is fully submerged in the brine. This recipe uses vinegar and sugar, which help preserve it, but keeping it refrigerated is crucial to prevent bacterial growth. Always check for any signs of spoilage, like strange smells or mould, before you eat it.
When is sweet and sour pumpkin ready to eat after making it?
You can enjoy the sweet and sour pumpkin as soon as it cools down if you like a fresher taste with distinct flavours. However, to get the best flavour, let it chill in the refrigerator for at least several hours, or ideally overnight. This allows the pumpkin and apple cubes to fully absorb the aromatic brine.
Nutritional values
Nutritional value, per
1010 Kcal
| Fibre | 20.7 gram fibers |
| Protein | 14.5 gram |
| Fat | 9.1 gram |
| Carbohydrates | 214.3 gram |
Recommended information
Serving suggestion
Other recipes
Try a delightful autumn treat with this sweet and sour pumpkin
Pumpkin season comes with no shortage of recipes: soups, stews, pies, and spiced lattes galore. But when your palate is craving something new and exciting, this sweet and sour pumpkin offers a delicious surprise.
In just 30 minutes, you can transform everyday autumn produce into a bold and bright side dish. The tender pumpkin cubes soak up the flavourful brine made with cane sugar, cloves, bay leaves, mustard seeds, and peppercorns. It is a perfect mix of sweet and sour, and with just enough chilli to make to thrill the taste buds.
If you have had your fill of pumpkin pies and roasted slices, this recipe might just rekindle your love for this orange superstar.
For more pumpkin inspiration, be sure to check out our recipes for air fryer butternut squash, butternut squash in the oven, and pumpkin quiche.
With juicy apples and vinegar
The sour part of this dish comes from a sharp, juicy combo: tart apples and apple cider vinegar. Apples add a fruity acidity and a hint of natural sweetness that play really nicely with the sweet pumpkin. Their juiciness takes the edge off the vinegar in a way that makes the taste feel more balanced and a little sweeter.
As for the vinegar, apple cider is the way to go. It is gentler than plain white vinegar and brings a little extra flavour to the mix. It has a subtle fruitiness and a softer acidity that enhances rather than competes with the other ingredients. It also fits right in with the autumn theme, echoing the apple notes while contributing the essential tang that makes this sweet and sour pumpkin perfectly bright and vibrant.
Fiery notes from chilli and fresh ginger
Here is where things get exciting. A bit of fresh chilli and ginger adds just the right amount of heat to this sweet and sour combo. Not enough to make your eyes water but just enough to wake up your taste buds.
The chilli gives a gentle kick, while the ginger brings a warm, zingy note that lingers. It is that little spark that makes the sweet and sour pumpkin taste even better. Plus, it balances out the sweetness and complements the cloves and mustard seeds. Basically, it is a pleasant warmth that makes you keep going back for another bite.
Discover tasty uses and complementary dishes
This sweet and sour pumpkin works in so many ways. Serve it as a bright counterpoint on a tapas board, nestled among cheeses, cured meats, and crusty bread. Its tanginess refreshes the palate and pairs beautifully with creamy textures like goat cheese or brie.
For lunch, pile it onto a grain bowl with farro, roasted beets, and a spoonful of hummus. It also shines alongside savoury mains like roast chicken, grilled pork chops, or pan-fried halloumi. The spices give it enough backbone to stand up to rich or smoky flavours, while the acidity cuts through heaviness with ease. It also works great stirred into rice, served with hearty stews, or tossed through a fresh salad for a quick lunch or dinner.
Prefer something simpler? Spoon it onto rye toast or use it to top a salad of rocket and walnuts. And if you are feeling a little adventurous, like us, try pairing it with sweet dishes too. For instance, on a cheeseboard with fig jam, or even as a tangy contrast to vanilla ice cream or baked brie.
Whether you enjoy it as a snack, a condiment, or a flavourful side, this little jar of sweet and sour pumpkin is full of surprises.
Easy ways to tweak the recipe
Here are some easy ways for you to tweak the recipe and test different flavours and ingredients. If you want more spiciness, add an extra chilli or use a hotter variety like serrano or habanero. However, if you prefer it mild, skip the chilli altogether and let the ginger do the warming. You can also swap some of the spices with star anise or cinnamon sticks for a slightly sweeter note.
If you need to substitute apple cider vinegar, white wine vinegar is a good choice as it provides a gentle acidity without the fruitiness. You can also use red wine vinegar for a deeper flavour, which is popular in Italian variations. If you opt for a sharper vinegar like white distilled, consider using less or adding more sugar to keep the flavours balanced. Avoid using balsamic or malt vinegars as they are flat-out too strong for this dish. But for a bold, sweet touch, stir in a spoonful of honey or maple syrup before simmering.
Try tossing in a few sprigs of fresh thyme or rosemary while it simmers. Bay leaves are already in the mix, but herbs like sage or even a bit of oregano can add a nice earthy note. Just remember to remove the woody stems before jarring.
This recipe is super flexible, so do not be afraid to experiment a little.
