Discover the delights of home-made preserves with this simple recipe for pickled pumpkin, delicious served with cold meats.


  • oil for frying

  • 1 large onion, finely chopped

  • 1 garlic clove, crushed

  • 400g/14oz pumpkin, peeled and cubed

  • 1 tbsp mixed spice

  • 200g/7oz sugar

  • 200ml/7fl oz cider vinegar

  • salt and freshly ground black pepper

  • handful fresh sage, chopped


  • 1.

    Heat the oil in a frying pan and gently fry the onion and garlic until translucent.

  • 2.

    Meanwhile blanch the pumpkin in boiling water for about five minutes until it's slightly soft. Plunge into iced water to cool, then drain.

  • 3.

    Add the cubed pumpkin to the softened onion together with the spice and stir well.

  • 4.

    Once the pumpkin has heated through, add the sugar, vinegar and salt and freshly ground black pepper and bring to the boil.

  • 5.

    Simmer for at least 40 minutes, until the pumpkin is really soft and the sugar and vinegar are thickened.

  • 6.

    Adjust the seasoning if necessary, stir in the sage and serve when cool.

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