Pumpkin season does not have to be all about sweet pies and spiced desserts. This tangy, spicy pumpkin pickle is a bright, savory way to enjoy pumpkin, with lime, vinegar, garlic, chili, and ginger bringing plenty of bold flavor.
This easy spicy pumpkin pickle is an overnight refrigerator pickle, which means there is no complicated canning process and no need to wait for weeks before tasting it. Once the pumpkin has cooled and rested in the fridge overnight, it is ready to serve. The result is a crisp-tender, zesty pickle with a gentle heat and a refreshing sour bite.
Because this is a refrigerator pickle, it should be stored in the fridge only. When kept chilled in a clean glass container with the vegetables covered by the pickling liquid, it can keep for up to two months. It is a great way to use peeled pumpkin and makes a flavorful side dish for fall meals, rice bowls, sandwiches, salads, sushi-inspired plates, or cheese boards.
Serve it with:
- As a vegan side dish over plain white rice or lemon rice with coconut
- Spoon it over coconut rice or other mild, creamy coconut-based dishes
- Serve it alongside Japanese-inspired recipes, sushi, or tofu main dishes
- Pair it with feta or mild creamy cheeses as part of a cheese board
- Offer a small portion between courses as a tangy palate cleanser
Customize your pickle
This spicy pumpkin pickle has plenty of flavor as written, but some ingredients can be adjusted to suit your taste. Keep the main liquid ratios close to the recipe so the pickle keeps its balance of acidity, salt, and sweetness. You can, however, adapt the aromatics and spice level.
Garlic cloves – If you strongly dislike garlic, you can leave it out. Otherwise, it is worth keeping because it adds depth and a savory edge to the pickle. If you love garlic, increase the amount from three cloves to as many as seven.
Red chili peppers – Two red chilies give this pickle a noticeable but balanced kick. Use one chili if you prefer a milder pickle, or increase to three if you enjoy more heat.
Lime juice – The recipe uses the juice of four limes, which gives the pickle a sharp, fresh, citrusy tang. If you want a softer lime flavor, use the juice of two limes instead, then add two extra tablespoons of vinegar and two extra tablespoons of water.
White wine vinegar – White wine vinegar works well because it has a lighter, slightly delicate flavor. Apple cider vinegar can also be used if that is what you have available.
Sugar – This pickle is meant to be sour and savory rather than sweet. Three tablespoons of sugar soften the acidity without turning the recipe into a sweet pickle. If you prefer a sweeter sweet-and-sour flavor, use four tablespoons, but avoid adding too much more.
Ginger – Fresh ginger pairs beautifully with pumpkin and gives the pickle a clean, lively bite. It works especially well with sushi-inspired dishes and some Asian-style meals. If you plan to serve the pickle with cheese, or if you simply do not enjoy ginger, leave it out.
Refrigerator pickles?
If you are new to pickling, it is useful to know the difference between refrigerator pickles and shelf-stable canned pickles. Refrigerator pickles are quick pickles stored in the fridge after preparation. They are not processed for long-term storage, so they must stay refrigerated and should not be kept in a cupboard.
Properly canned pickles can last much longer when unopened because they go through a canning process designed for shelf storage. This pumpkin pickle recipe is not that type of pickle. Treat it as a fresh refrigerator pickle and keep it chilled at all times.
How to make spicy pumpkin pickle
Before you begin, read the customization notes above so you can decide whether to adjust the garlic, chili, lime, sugar, vinegar, or ginger. Avoid changing the overall amount of pickling liquid too much, as the vegetables need to be properly covered in the jar.
Start with about 12.5 ounces or 355 grams of peeled pumpkin. Cut the pumpkin into large columns about one inch thick, then use a mandoline to slice it into thin, bite-sized pieces. Thin slices are important because they cook quickly and absorb the pickling liquid well.
If you do not have a mandoline, use the long slicing slot on a box grater, slice the pumpkin very thinly with a sharp knife, or make ribbons with a vegetable peeler and cut them into smaller pieces.
Quarter a small onion and slice it thinly. Thinly slice two red chili peppers and three large garlic cloves. If you are using ginger, peel about half an inch of fresh ginger, slice it thinly, then cut the slices lengthwise into tiny batons.
Add the pumpkin, onion, chilies, garlic, ginger, and two teaspoons of black peppercorns to a medium-sized pot.
Pour in the white wine vinegar, lime juice, water, salt, and sugar. Bring everything to a boil over high heat. Once the mixture is boiling, reduce the heat slightly so it continues to bubble at a steady simmer. Cook for four to five minutes.
Check the pumpkin with a fork. It should be al dente: tender enough for the fork to go in, but not soft or mushy. If the pumpkin is still too firm, test it again every minute. Be careful not to overcook it, as overly soft pumpkin may break apart in the jar later.
Transfer the hot pickle and liquid into a suitable glass container, such as a 16-ounce pint jar. Glass is preferable because the pickle will sit in the refrigerator for a while. Make sure the liquid just covers the vegetables. If needed, add a few extra tablespoons of water.
Leave the jar on the counter until it cools to room temperature, which should take around three hours. Once cool, place it in the refrigerator and leave it overnight. The pumpkin pickle will be ready to eat the next day.
Enjoy it cold, straight from the fridge, with your favorite savory dishes.
Did you make this recipe? Leave a rating, review, or comment and share how you served it.
📖 Recipe
Spiced Pumpkin Pickle Recipe (Refrigerator Pickle)
This tangy, spicy pumpkin pickle features thin al dente slices of pickled pumpkin with onion, garlic, chili peppers, and optional ginger. It is a bright, savory addition to fall meals and keeps well in the refrigerator.
20 minutes
5 minutes
25 minutes
Ingredients
- 12.5oz peeled pumpkin
- 1 small onion
- 2 red chilis
- 3 garlic cloves, thinly sliced
- Optional: ½ inch fresh ginger, peeled
- 2 teaspoons black peppercorns
- ½ cup white wine vinegar
- Juice of 4 limes, about ½ cup
- 1 cup water
- 1 teaspoon salt
- 3 tablespoons sugar
Instructions
- Cut the pumpkin into one-inch-thick columns, then slice very thinly with a mandoline.
- Quarter the onion and slice it thinly.
- Thinly slice the red chili peppers and garlic cloves.
- If using ginger, slice it thinly, then cut the slices lengthwise into very small batons.
- Add the pumpkin, onion, chilies, garlic, ginger, and black peppercorns to a medium pot.
- Add the white wine vinegar, lime juice, water, salt, and sugar.
- Bring to a boil, then reduce the heat slightly and simmer for 4 to 5 minutes, until the pumpkin is al dente.
- Transfer to a clean glass jar, making sure the vegetables are covered by the liquid. Cool at room temperature for about three hours.
- Refrigerate overnight before serving.
Notes
Read the customization section before making the recipe if you want to adjust the garlic, chili, lime, vinegar, sugar, or ginger.
Do not overcook the pumpkin. It should be tender but still firm enough to hold its shape.
This is a refrigerator pumpkin pickle and must be stored in the fridge, not in a cupboard.
If serving the pickle with cheese, consider omitting the ginger.
Nutrition Information
Yield
20
Serving Size
1
Amount Per Serving
Calories 82Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 322mgCarbohydrates 9gFiber 1gSugar 5gProtein 4g