Chef Anthony Lamas' pickled pumpkins


Posted on October 22, 2013 at 10:48 AM

Updated Tuesday, Oct 22 at 11:10 AM

Pickled Pumpkins


6 each 1 pound baby pumpkins 

1 quart cider vinegar 

1 cup water

2/3 cup sugar

2 tablespoons pickling salt

1 teaspoon red pepper flakes

1 tablespoon pickling spice

Cut tops off pumpkins and scoop out seeds and stringing parts. Rinse and reserve seeds. Peel and cut pumpkin into 1/2 inch pieces. 


In boiling water cook, pumpkin for 3-5 minutes until just about al dente. Then shock in cold water.


In sauce pan, mix vinegar, spices, sugar, salt and water and bring to boil. 

Pack pumpkin in clean hot jars, then cover with brine, leaving 1/2 inch head space. Process for 20 minutes in boiling-water bath canner.


Spiced Pumpkin Seeds


Soak seeds in water with 2 tablespoons salt and 1 teaspoon ground habanero or cayenne for 2 hours. Rinse and dry on paper towel.


Pre-heat oven to 300 degrees


Toss 1-2 cups seeds with 2 tablespoons melted butter, 1 teaspoon habanero or cayenne and 1 teaspoon salt. Spread seeds on sheet tray and bake until golden brown, about 45 minutes.