Pickled Pumpkin – Dynia Marynowana – Recipe #226


  • 3 cups of water 750 ml
  • 1 and 1/2 cup of white vinegar 375 ml
  • Few cloves
  • 3 cinnamon sticks
  • 1 and 1/2 cup of sugar 300 g
  • Pumpkin up to 5 pounds


  1. Cut the pumpkin in half and remove the seeds with a spoon. Using melon baller cut out as many balls as you can.
  2. In a pot add water, vinegar, sugar, cloves and cinnamon. Cook on a medium heat. Stir until the sugar is dissolved.
  3. Bring to boil and then add the pumpkin balls. Cook until pumpkin starts getting translucent, about 20 to 30 minutes. 
  4. Have your jars fresh from the dishwasher or rinse them with a boiling water.
  5. Using slotted spoon fish out the pumpkin and transfer to prepared jars. Cover with the hot syrup left after pumpkin. Clean the edge of the jar with a paper towel and close the jars with lids tightly.
  6. Arrange the jars up side down on a tea towel and let it like this until completely cooled. 
  7. Serve the pumpkin with roast meats or sandwiches. 


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