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.
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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
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