Caribbean Pumpkin & Habanero Pickle


A wonderful medium-hot pickle that’s just perfect with cheese, salads and cold meat.  Use a good quality pumpkin to get the most amazing colours and flavours! I’ve used a ‘Crown Prince’ variety, which holds its shape well during cooking.  I’ve also used 3 ‘Paper Lantern’ habanero chillies – these tend to be a little less hot than the ‘normal’ habanero chillies, but as ever, adjust the chilli quantity to taste.

TIP: add half the chilli at the start, after 30 minutes of cooking, test for heat and add more if required!

TIP: If the pickle is cooked, but still too wet, strain out the solids and reduce down the liquid until it reaches the right consistency.  There’s nothing worse than a runny pickle 😦

The pickle will keep well for several months in a cool dark place.  Once opened, store in the refrigerator

Makes enough for about 4 * 1lb jars (around 1.5ltr)


  • 900g diced Pumpkin (peeled weight)
  • 250g Onions, diced
  • 450g White Sugar
  • 25g Habaneros, deseeded & finely chopped
  • 50g fresh Ginger, finely shredded
  • 1 large Red Pepper, diced
  • 7 cloves Garlic, finely sliced
  • 600ml White Wine Vinegar
  • 1/2 tsp Sea Salt


  • Add all of the ingredients into a stainless steel pan and bring up to the boil
  • Simmer gently, uncovered for at least an hour, stirring occasionally to prevent the mixture from catching
  • The pickle is ready when the pumpkin is evenly cooked through and the sauce thickened and sticky
  • Sterilise jam jars – this can be done in an oven or in a dishwasher
  • Boil the jam jar lids in a pan for 5-10 minutes
  • Carefully spoon the cooked pickle into the hot jars and seal with a hot lit
  • Set aside to cool


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