canning pumpkin

zoetzure butternut pompoen met mosterdzaadjes

Sweet and Tangy Pumpkin with Mustard Seeds

recipes

In autumn, I love cooking with pumpkin. Besides soups and oven dishes, I enjoy turning it into something a little unexpected: sweet and tangy pumpkin with mustard seeds. The combination of soft, tender pumpkin flesh, spicy mustard seeds, and a bright, sweet syrup with tangy balsamico vinegar is simply irresistible.

This dish is a delicious and surprising side. It’s deeply autumnal yet still fresh thanks to the vinegar. It’s the perfect counterbalance to a hearty ragout or stew, and it brings a pop of flavor and color to the table just as the days start getting shorter.

An Abundance of Pumpkins

A pumpkin rarely comes alone. As soon as the plant starts to die back and the stems dry, it’s time to harvest. Often you suddenly find yourself with a whole row of bright orange pumpkins waiting for attention. Luckily, they store very well: in a cool, dry, well-ventilated place, firm varieties will easily keep until early spring. That means you can cook with them all winter long.

Especially in autumn, pumpkins appear everywhere—and I can never resist working with them. It’s simply part of the season for me: the cutting, the roasting, the smell of pumpkin soup simmering away. And pumpkin is perfect for creative cooking—not just for carving lanterns (though that’s still fun!), but for all kinds of kitchen experiments.

Pumpkin pairs beautifully with a variety of spices and flavors. Sweet and tangy, like in this recipe, is one of my favorites. But pumpkin also shines in festive soups with curry and orange, or in sweet treats like cakes and desserts with cinnamon and ginger.

Choosing the Right Pumpkin

Choose a pumpkin with firm flesh, such as butternut or Hokkaido. These varieties keep their shape well and won’t fall apart during cooking. That way you get nice, sturdy cubes rather than pumpkin purée.

Tip: Peel the pumpkin with a vegetable peeler instead of a large knife. It’s not only faster, but also much safer!

Ingredients

For one 500 ml (½-liter / 2 cups) jar:

  • 500 g pumpkin (about 1.1 lb)
  • 1.5 liters water (about 6 ⅓ cups)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium onion
  • 50 g fresh ginger (about 1.75 oz)
  • 1 tablespoon mustard seeds
  • 75 g sugar (about ⅓ cup)
  • 75 ml white wine vinegar (about 5 tablespoons)
  • Pepper and salt to taste

Instructions

Prepare the Pumpkin

Peel the pumpkin (or leave the peel on if using Hokkaido) and cut it into cubes of about 1.5 to 2 cm (½ to ¾ inch).

Parboil Briefly

Bring the water with the salt to a boil and cook the pumpkin cubes for 5 minutes. Drain and let them dry well.

Base of the Sweet-and-Tangy Mixture

Peel and finely chop the onion. Peel the ginger and grate it finely.

Heat the olive oil in a large pan and sauté the onion and grated ginger briefly.

Vinegar and Sugar

Add the white wine vinegar, sugar, and mustard seeds. Stir until the sugar has dissolved.

The sharp scent of vinegar mixes with the sweetness of the sugar—at first it tingles in your nose, but that disappears as soon as the mixture starts to thicken into a glossy syrup.
(I often smell my jars while I’m cooking, but vinegar is one ingredient I’ve learned not to do that with.)

Add the Pumpkin

Add the pre-cooked pumpkin cubes to the pan and let everything simmer for 5 minutes over medium heat. Stir gently so the pumpkin doesn’t break apart. When most of the liquid has evaporated and the pumpkin is coated in a syrupy glaze, it’s ready.

Season with pepper and salt.

Gesneden pompoenblokjes op een snijplank, klaar voor gebruik in een recept.
In een pan worden blokjes pompoen toegevoegd aan een mengsel van ui en mosterdzaadjes die aan het koken zijn.
Een pan met in blokjes gesneden pompoen, mosterdzaadjes en ui, die samen worden bereid tot een zoetzure mengeling.

Serving Ideas

This sweet and tangy side is delicious with:

  • Roast meat
  • Beef stew (click here for the recipe)
  • Game dishes or ragout
  • A cosy autumn meal with roasted vegetables and potatoes

I love serving this alongside hearty Sunday stews. The refreshing acidity from the vinegar brings balance to richer dishes and creates a lovely contrast of flavors.

Variations

  • With cinnamon: add a pinch for a warmer, sweeter flavor.
  • With curry: one teaspoon of curry powder gives the dish an exotic touch.
  • Different vinegars: replace white wine vinegar with apple cider vinegar or rice vinegar.
  • Extra depth: a bit of red wine or fresh orange juice adds a beautiful complexity.
  • With spices: add a bay leaf or a couple of cloves for a deeper aroma.
  • Sweet notes: a handful of raisins or a small apple cut into cubes brings a subtle fruity layer.
  • Lightly spicy: a pinch of chili flakes makes the dish more exciting.

Storage

Want to store the sweet and tangy pumpkin for longer?

You can can it. There isn’t enough sugar or vinegar in this recipe to store it safely in the refrigerator for long (it’s not a true pickle), but canning keeps it good for months. Do keep in mind that the texture of the pumpkin may soften slightly after canning.

Can in small jars, around 500 ml (2 cups) — a convenient size to place on the table.

Canning time:
60 minutes at 90°C (194°F).

In Conclusion

Pumpkin is so much more than soup alone. This sweet and tangy version proves that even the most familiar autumn vegetable can still surprise you with bold and exciting flavors.

Pin this for later:

A bowl of sweet and tangy pumpkin cubes seasoned with mustard seeds, placed on a wooden surface with a scoop of mustard seeds beside it.

Check out our other Recipes for more inspiration

Subscribe to our newsletter and don’t miss a thing:

Subscriber EN

You may also like these:

How to Make Container Candles: Easy DIY Candles at Home

Make your own container candles at home with this easy step-by-step guide. Learn how to choose the right wax and wick, add scent and color, prevent tunneling, and reuse leftover wax for sustainable DIY candles.

Homemade Garlic Butter: Quick, Creamy & Delicious

Make your own creamy homemade garlic butter in just 5 minutes! Perfect for BBQ, pasta, shrimp, grilled veggies, or garlic toast. Includes storing, freezing tips, and tasty variations.

Something went wrong. Please refresh the page and/or try again.

Pumpkin, Cabbage and Chicken Tagine: A Heartwarming Autumn Recipe

recipes

The smell of a spiced stew simmering away on the stove — that’s autumn in a nutshell. This Pumpkin, Cabbage and Chicken Tagine is a warm, fragrant dish that’s perfect for chilly autumn days. The tender pumpkin, hearty cabbage and juicy chicken come together in a flavourful harmony, while the mix of Moroccan spices and a drizzle of honey create that deep, comforting warmth that fills your home with cosiness.

If you own a tagine, this is the perfect time to use it. But don’t worry — a sturdy pot with a lid works just as well!

A delicious balance of sweet and savoury

Pumpkin and cabbage might sound like an unusual combination, but they complement each other beautifully. The pumpkin adds a mild sweetness, while the cabbage gives the dish some bite. Together with warming spices like cumin, coriander and ginger, this tagine becomes both sweet and savoury — the perfect comfort food for a grey autumn evening.

I often make this dish with home-canned cabbage and canned pumpkin cubes from my pantry. It saves a lot of time on busy days and makes the preparation super easy.

Got a large pumpkin that you can’t finish in one go? You can always can your leftover pumpkin so nothing goes to waste. That way, you’ll have pumpkin on hand all year round for soups, stews or another comforting tagine.

Why these spices work so well together

The spices in this dish aren’t random — they’ve been paired together for centuries in North African cooking, where flavour, aroma and health benefits go hand in hand.

No worries! These days, you can easily find these spices in most supermarkets. But if, like me, you often cook with them, it’s worth visiting a North African or Asian grocery store. There, you can buy the spices in larger quantities — 250 or even 500 grams — and the difference in price per kilo is definitely noticeable!

  • Cumin adds an earthy, nutty note and supports digestion.
  • Coriander has a fresh aroma and helps cleanse the body.
  • Ginger adds warmth and a subtle heat.
  • Cinnamon ties everything together with a hint of sweetness.

Together, they form a balanced and aromatic blend that’s not only delicious but also soothing for your stomach — another reason to make this dish regularly throughout the colder months.

Ingredients (serves 4)

  • 4 chicken thighs (or a plant-based alternative)
  • 2 onions, sliced into half rings
  • 3 cloves of garlic, finely chopped
  • 9 oz (250 g) white cabbage, shredded
  • 1 lb 2 oz (500 g) pumpkin cubes (fresh or canned)
  • 2 cups (500 ml) chicken or vegetable stock
  • 2 tbsp honey
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground ginger
  • A pinch of cinnamon
  • A pinch of cayenne pepper (for extra heat)
  • Olive oil
  • 2 cups (about 400 g) couscous, to serve

Method

1. Brown the chicken
Heat a drizzle of olive oil in your tagine or pot and brown the chicken thighs on medium heat. This adds depth and richness to the flavour.

2. Add onions and garlic
Add the onions and sauté until translucent. Stir in the garlic and cook for another minute until fragrant.

3. Add cabbage and spices
Stir in the cabbage along with all the spices — cumin, coriander, ginger, cinnamon and cayenne pepper. Let everything cook gently for about 5 minutes, stirring occasionally so the flavours develop well.

4. Add pumpkin and stock
Add the pumpkin cubes and pour in the stock. If using home-canned pumpkin, include some of the liquid too. Place the chicken pieces on top of the vegetables and drizzle with honey.

5. Simmer
Cover and let the tagine simmer for about an hour on low heat. Stir occasionally. If the sauce looks too watery, remove the lid for the last 15 minutes so it can reduce..

Tajine met pompoen, kip en oosterse kruiden

6. Prepare the couscous
Meanwhile, prepare the couscous according to the package instructions. Using stock instead of water adds extra flavour.

7. Serve
Serve the tagine warm with couscous. Garnish with fresh coriander or parsley, and sprinkle with toasted almonds or raisins if you like.

Variations and inspiration

This dish is wonderfully flexible — adapt it to whatever you have on hand!

  • Vegetarian version: Skip the chicken and add a can of chickpeas instead.
  • Different vegetables: Try carrot, parsnip or aubergine instead of cabbage.
  • A fruity twist: Add a handful of dried apricots or raisins for a touch of sweetness.
  • Spicier: Add a bit more cayenne or a spoon of harissa paste.

Storage and meal prep

This tagine tastes even better the next day once the flavours have blended. It keeps for several days in the fridge and freezes beautifully.

You can also can the leftovers for later — perfect for busy weekdays when you still want a homemade meal without the effort.

Enjoy!

Whether you’re hosting friends or treating yourself after a long day, this pumpkin, cabbage and chicken tagine is a dish that brings comfort and warmth to the table. A true taste of autumn, rich with spice and soul.

Pin this for later:

    A vibrant assortment of pumpkins in various shapes and colors, including orange, white, and green, displayed on a bed of straw, with the title 'Tagine with Pumpkin, White Cabbage and Chicken' superimposed in an elegant font.

    Check out our other Recipes for more inspiration

    Subscribe to our newsletter and don’t miss a thing:

    Subscriber EN

    You may also like these:

    Something went wrong. Please refresh the page and/or try again.