Equally fun and delicious, this recipe for pickled pumpkin heads and daikon “bones” transforms into a nice chutney for a dinner of roasted meats. These can be used as an edible, creepy decorations for a Halloween party.
Pickled Pumpkin Heads Recipe
INGREDIENTS
2-3 mini pumpkins
Whole cloves, as many as needed
2 cups water
2 cups vinegar
1/4 cup brown sugar
2 tbsp salt
1 tsp ginger powder
INSTRUCTIONS
- Hollow out each pumpkin and place cloves on outside of pumpkins in a skeleton or jack-o-lantern design. Place pumpkins in a large jar.
- Boil water, vinegar, brown sugar, salt, and ginger until everything is dissolved.
- Pour over pumpkins inside the jar and pickle for at least 3 days, or up to 2 months.
Pickled Daikon and Rutabaga “Bones” Recipe
INGREDIENTS
1 large daikon radish
2-3 large rutabaga
2 cups water
2 cups vinegar
1/4 cup brown sugar
1 tsp whole cloves
1 tsp allspice
2 tbsp salt
1 tsp ginger powder
INSTRUCTIONS
- Peel daikon radish and rutabaga. Cut into planks and then cut bone-shaped pieces out of each plank. (You can use a bone-shaped cookie cutter for this step.)
- Place “bones” in a Mason jar.
- Boil water, vinegar, brown sugar, spices, salt, and ginger until everything is dissolved. Pour over veggies in jar and pickle for at least 3 days or up to 2 months.
Recipe and Styling by Anna Calabrese / Photography by Dave Bryce
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