Thanks for your comment, Joselyn. I can imagine your mom’s version tastes divine!

Being from baby boomer generation when preserving was popular, mom preserved pumpkin and it remains my favorite to this day. Mom did not use cardamon and she put spices tied in a cloth bag while cooking and removed them before putting in jars. Its absolutely delicious

Hi Iza, I used white wine vinegar.

Please do let me know if you give it a go and more importantly if you liked it!

If you want them crunchy, then place the pot with vinegar, water and pumpkin/butternut squash in the fridge for a couple of hours. Then, add the rest of the ingredients and cook for 20-30 mins. Pour or use a sterilized laddle to transfer everything into jars, seal and sterilize. Hope this helps, Carole.

Hi Carole. Sorry about the confusion. There was a mistake in the recipe. You only add vinegar once. I have fixed that.

I’m a bit confused about step one. It says to add vinegar to the pot. Then it says to add water and vinegar. Could you please verify. I’m in the process of making these great looking pickles.

Hi Maritza. I used white wine vinegar but you can use the 5% distilled vinegar as well. Hope this helps.

You are welcome :). Let me know what you think if you try!

:) You must try it. It’s so different yet delicious!

:) I would send a few jars over so you could try it but I’d say it would be faster if you made it yourself :)

:) I am also quite new to pickled pumpkin but definitely recommend giving it a go!

If you do give it a go, let me know what you think, Lauren! :)

Thanks so much, Sue!

Thank you, Ginny!

What a great idea! Would have never thought of putting it in a cocktail! :)