Equally fun and delicious, this recipe for Pickled Pumpkin Heads and daikon radish “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. Simple add them to your table setting and let your guests discover the delicious fun of edible decor.
Print
Pickled Pumpkin Heads
Description
Edible decor is better than anything you can get at Spirit Halloween, anyways.
Ingredients
Scale
- 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”
Description
Put your Halloween table setting over the top!
Ingredients
Scale
- 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 Franklin
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.
- Advertisement -
