When pumpkin season arrives, it is easy to think only of sweet pies, cakes, and loaves. This spicy pumpkin pickle is a bright, tangy, savory way to enjoy pumpkin, with chili, garlic, lime, and vinegar bringing plenty of flavor.
This easy overnight refrigerator pickle recipe is a simple way to turn fresh pumpkin into something sharp, spicy, and deeply satisfying. The pumpkin slices stay tender but firm, soaking up a lively brine made with white wine vinegar, lime juice, garlic, red chili peppers, onion, black peppercorns, and optional fresh ginger.
Because this is a refrigerator pickle, there is no complicated canning process. You simply simmer the ingredients briefly, let everything cool, and leave the jar in the fridge overnight. By the next day, you have a delicious pumpkin pickle ready to serve with rice, sushi-style dishes, salads, sandwiches, tofu, or a cheeseboard. Stored properly in the refrigerator, it will keep for up to two months.
If you usually enjoy pumpkin in sweet recipes, this savory pickled pumpkin is a refreshing change. It is tangy, lightly sweet, spicy, and aromatic without being difficult to make.
Serve it with:
- As a vegan side dish served over plain white rice or a citrusy rice dish
- With coconut rice or any dish that has a mild coconut flavor
- Alongside Japanese-style meals, including sushi-inspired dishes and tofu mains
- With feta or mild creamy cheeses as part of a cheeseboard
- Between courses as a bright palate cleanser
- In sandwiches, wraps, or salads for a spicy, tangy bite
Customize your pickle
This spicy pumpkin pickle recipe already has plenty of flavor, but a few ingredients can be adjusted to suit your taste. Keep the liquid balance close to the recipe so the texture and flavor stay consistent, but feel free to make small changes to the aromatics.
Garlic cloves – If you dislike garlic, you can leave it out. However, garlic adds a deep savory note that works beautifully with the pumpkin and chili. If you love a strong garlicky flavor, you can increase the amount from three cloves to as many as seven.
Red chili peppers – Two red chilies give this pickle a pleasant heat. For a milder version, use one chili. If you enjoy a hotter pickle, increase the amount to three. The heat level will also depend on the type of chili you use.
Lime juice – This recipe uses the juice of four limes, which gives the pickle a bold citrus tang. If you prefer a softer lime flavor, use the juice of two limes instead, then add two extra tablespoons of vinegar and two extra tablespoons of water to keep the liquid amount balanced.
White wine vinegar – White wine vinegar gives the brine a lighter, more delicate flavor. Apple cider vinegar can also be used if you prefer its fruitier taste.
Sugar – Three tablespoons of sugar are enough to round out the acidity without making the pickle taste sweet. If you like a more noticeable sweet-and-sour flavor, use four tablespoons. Avoid adding too much sugar, as this recipe is meant to stay firmly on the tangy and savory side.
Ginger – Fresh ginger pairs very well with pumpkin and gives the pickle a fragrant, slightly warming note. It is especially good if you plan to serve the pickle with sushi-inspired meals, rice bowls, or tofu. If you are making this pickle mainly for a cheeseboard, or if you simply do not enjoy ginger, you can omit it.
Refrigerator pickles?
If you are new to pickling, it is useful to understand the difference between refrigerator pickles and properly canned pickles. Refrigerator pickles are quick pickles that must be stored in the fridge. They are not shelf-stable and should not be kept in a cupboard.
This pumpkin refrigerator pickle can last for up to two months in the refrigerator. Properly canned pickles, by contrast, are processed for long-term storage and can last much longer while unopened. This recipe is designed only as a refrigerator pickle, so keep it chilled once it has cooled.
How to make spicy pumpkin pickle
Before you begin, read the customization notes above so you can decide how much chili, lime, garlic, or ginger you want to use. Do not make major changes to the amount of liquid in the recipe, as the brine is important for both flavor and storage.
Start with about 12.5 ounces, or 355 grams, of peeled pumpkin. Cut it into large columns about one inch thick, then slice the pumpkin very thinly. A mandoline makes this quick and easy, but you can also use the long slicing side of a box grater, cut the slices carefully by hand, or use a ribbon peeler and then chop the ribbons into smaller pieces.
Quarter one small onion and slice it thinly. Thinly slice two red chili peppers and three large garlic cloves. If using ginger, peel about half an inch of fresh ginger, slice it thinly, and then cut the slices lengthwise into small, fine batons.
Place the pumpkin, onion, chilies, garlic, ginger if using, and black peppercorns in a medium-sized pot.
Add 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 strong simmer. Cook for four to five minutes.
Test the pumpkin with a fork. The slices should be al dente: tender enough for the fork to go through, but not soft or mushy. If the pumpkin is still too firm, cook for another minute and test again. The exact timing depends on how thinly the pumpkin has been sliced. Be careful not to overcook it, because overly soft pumpkin can break apart in the jar.
Transfer the hot pickle and brine to a suitably sized glass container. A 16-ounce pint preserving jar works well. Glass is preferable because the pickle will sit in the refrigerator for a while. Whichever container you use, make sure the liquid just about covers the vegetables. If necessary, add a few tablespoons of extra water.
Leave the jar on the counter until it cools to room temperature. This usually takes around three hours. Once cool, cover the container and place it in the refrigerator overnight.
The spicy pumpkin pickle will be ready to eat the next day. Serve it chilled or at cool room temperature with rice, tofu, salads, sandwiches, sushi-style meals, or cheese. Enjoy the tangy pumpkin flavor and the gentle heat from the chilies.
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📖 Recipe
Spiced Pumpkin Pickle Recipe (Refrigerator Pickle)
This tangy, spicy pumpkin pickle has thin al dente slices of pickled pumpkin with onion, garlic, chili peppers, and a sharp lime-vinegar brine. It is a flavorful refrigerator pickle for fall meals, rice dishes, tofu, sandwiches, salads, and cheeseboards.
20 minutes
5 minutes
25 minutes
Ingredients
- 12.5 oz peeled pumpkin
- 1 small onion
- 2 red chilies
- 3 garlic cloves, thinly sliced
- Optional: ½ inch fresh ginger, about 0.35 oz 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 peeled pumpkin into one-inch-thick columns, then slice very thinly with a mandoline or another thin-slicing method.
- Quarter the onion and slice it thinly.
- Thinly slice the red chili peppers and garlic cloves.
- If using ginger, slice it thinly and cut the slices lengthwise into very small batons.
- Add the pumpkin, onion, chilies, garlic, ginger if using, and black peppercorns to a medium pot.
- Pour in the 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 or container, making sure the vegetables are just covered by the liquid. Cool at room temperature for about three hours.
- Refrigerate overnight before serving.
Notes
Adjust the garlic, chili, lime, sugar, or ginger according to the guidance above, but avoid making major changes to the liquid ratio.
Do not overcook the pumpkin. If it becomes too soft, it may break down in the brine.
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 for a cleaner pairing.
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
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