Before you get pumpkin-ed up this season, make these pickles. They make a really fun addition to a Thanksgiving cheese plate or dessert spread.

Let pickles cure at least 2 weeks prior to eating.

When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast.

When time is up, remove jars from canner. Let them cool on a folded kitchen towel.

Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.

When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace.

Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.

Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.

Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth.

Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer.

Special Equipment boiling water bath canner, mason jars

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