Polish Pickled Pumpkin {Dynia w Occie}

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Polish Pickled Pumpkin {Dynia w Occie}

Dynia w Occie [dyh-nya v ots-chyeh] was a snack that I remember munching on when I was a child about 7 years old. I’d dig through the pantry, and choose between that, tart cherries, stewed pears,  or pickles. That’s quite the impossible variety for kids these days. I was perfectly happy with my choices and with fork in hand would sit in the living room with an open jar of sweet and aromatic pickled pumpkin and go in for more until I saw the bottom of the jar. My mom turned me on to pickled pumpkin, she is a lot better at eating it than me, she can eat two jars before she’s had enough.

Pumpkin was not a very popular vegetable in Poland when I was growing up in the 80s and 90s. Not in my family at least. Modern Poland is finding the love for it, and you can see it used in Polish kitchen more and more these days. Delicious Pumpkin soups and breads can now be found on Polish tables as Poles are bringing influences of their world travels into their kitchens.

Polish Pickled Pumpkin {Dynia w Occie}

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes

Ingredients

  • 1 pumpkin (10 lbs)
  • 6 c of warm water
  • 3 c of vinegar (5%)
  • 1 c of sugar
  • ½ tsp salt
  • 2 cloves per jar
  • 2 allspice berries per jar
  • ADDITIONALLY:
  • 12 pint jars with lids

Instructions

  1. Wash and dry your pumpkin. Slice in half and scrub out the "guts". Place cut down on a cutting board and cut into ¾-1 inch slices starting at the stem. Place each slice on the cutting board and cut off the skin. Slice into even cubes.

  2. Place cubed pumpkin in jars, add cloves and allspice berries.

  3. Combine water with vinegar, sugar and salt. Pour warm water/vinegar mixture into each jar.

  4. Close jars and place in a large pot. Fill with water enough to cover the jars. Boil for 5-7 minutes.

  5. Let cool before carefully taking out to cool on the counter.

Notes

Pumpkin will be ready after completely cools off, but best to wait until next day and serve chilled. Store in a pantry. Refrigerate after opening.

Pickled pumpkin will make a great addition to your Thanksgiving table, or as a snack or an appetizer anytime during this pumpkin-heavy season.

I may even venture out and join the pumpkin craze and make some original Polish fusion recipes, like pumpkin pierogi or dumplings. Must to think that one through. Stay tuned.

Happy cooking!

Anna

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1 Comment

  1. This isn’t in your cookbook! Now I need to figure out how to fit this into my schedule for Thanksgiving.

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