Pickled Pumpkin

Name: Pickled Pumpkin
Yield: makes 2 quarts
Ingredients: 2 cups rice vinegar; 3/4 cup distilled white vinegar; 3/4 cup mirin; 5 fresh Thai chiles, split in half lengthwise; 1 small piece of ginger, unpeeled, thinly sliced; 6 garlic cloves; 10 white peppercorns; 1 1/4 cups sugar; 1/4 cup kosher salt; 3 pounds pumpkin, cut into thin moons or chunks

December 9, 2011

Use small organic pumpkins or squashes. Before peeling, taste their skins. If they are very tender, they can be left on. Pickled pumpkin is good served with crispy roast pork seasoned with five-spice or on its own as part of a pickle plate.

Recipe notes

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