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Pickled Pumpkin with Matt Bolus

Pumpkin isn't just for pie anymore. This recipe from Chef Matt Bolus highlights the versatiliy of this delightful vegetable, bringing out sweet and savory, color and crunch for an exciting garnish or condiment for any dish.

Egg FreeLow FatVegetarianPescatarianDairy FreeNut Free

4

Servings

45 Mins

Prep Time

20 Mins

Cook Time

Prep

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Clean and Peel the Pumpkin

Cut the pumpkin in half and scoop out the seeds. Then cut each half into wedges and peel each wedge.

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Thinly Slice the Pumpkin

Thinly slice the pumpkin, then cut it into matchstick size pieces.

  • Pumpkin(julienned)1 cup
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Cooking Steps

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1. Measure and Mix the Pickling Liquid

Measure the pickling ingredients into the pan and stir until well combined.

  • Brown Sugar½ cup
  • Apple Cider Vinegar½ cup
  • Kosher Salt¼ tsp.
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2. Simmer the Pickling Liquid

Set the temperature to 260°F/ 126°C (medium) and cook for 5-7 minutes or until the liquid comes up to a boil. Make sure to stir frequently and, while the liquids heat up, transfer the pumpkin to a bowl.

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3. Pickle the Pumpkin

Turn the burner off, then pour the pickling liquid over the julienned pumpkin. Let the pumpkin soak for about 30 minutes or until tender.

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4. Serve as Desired

Serve immediately or refrigerate for later use.

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