Keto Pickled Pumpkin 🎃

Directions

1. Prepare the Pumpkin: Start by peeling and cubing your pumpkin into bite-sized pieces. The smaller the cubes, the quicker they’ll absorb the flavorful brine.

2. Make the Brine: In a medium-sized saucepan, combine the apple cider vinegar, water, sweetener and all the spices (cinnamon, cloves, mustard seeds, ginger, and allspice). Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. This helps the spices infuse into the liquid, creating a flavorful brine.

3. Cook the Pumpkin: Add the pumpkin cubes to the simmering brine. Cook them for about 10 minutes or until they are slightly tender but not mushy. You want them to retain a bit of crunch.

4. Cool and Pickle: Remove the saucepan from the heat and allow the pumpkin and brine to cool slightly. Once cooled, transfer the pumpkin cubes into a clean jar, then pour the brine over them. Make sure the pumpkin is fully submerged.

5. Refrigerate: Seal the jar tightly and place it in the refrigerator. For the best flavour, let the pumpkin pickle for at least 24 hours before enjoying it. The longer it sits, the more intense the flavours will become.