The pumpkin. It's a humble ingredient which can be used for so many different things. You only need to spend a little time with it to begin to see how versatile it is. With a little imagination you can achieve great new culinary heights with it. This fall I got creative and spent nearly a week playing with the ingredient. One of my favourite recipes I came up with was this one and another pickled pumpkin recipe. I was trying to figure out a garnish that would contrast well with my pumpkin soup recipe. The soup is so rich and creamy it really needed something to cut through the richness and keep things interesting on the palate.
A few months ago I made pickled daikon and carrots for a dish I made for a food competition I entered and I loved it. It got me thinking, "Why not pickle pumpkin?" I know it sounds a little unorthodox, but to my delight, it turned out really well.
I consider myself to be a pretty honest guy, so I have to admit that I'm not sure what else you would use this recipe for. I guess, I'll leave that up to you and your creativity. However, if I could help point you in a right direction... I think it would be really nice with some sort of cream cheese hor d'oeuvres or maybe a garnish on butternut squash ravioli. But, I really don't know. If you get any bright idea's please let me know as I would love to try it myself!
Anyways, have fun with it!
Cinnamon Pickled Pumpkin
1/8 of a Large Pumpkin, Julienned Skin On.
3 Tablespoons of Sugar
2 Tablespoons Salt
2 Cups vinegar
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cloves
1 Teaspoon Freshly Grated Ginger
1/3 Cup Sugar
In a medium sized mixing bowl add in pumpkin, salt and 3 Tablespoons of sugar and mix together for 3-5 min or until you begin to see a good amount of liquid pooling at the bottom of the bowl. Doing this process will ensure the pumpkin remains crisp through the pickling process. Rinse and strain pumpkin once this process is complete.
In the same bowl you just used mix together sugar, spices, and vinegar until the sugar is completely dissolved. Place the pumpkin in the mixture and stir gently. Plastic wrap and let pickle for at least 3 hours before serving. The leftovers can be stored in a mason jar and be enjoyed later.