Pumpkin pickle

Yield: 1 servings

Measure Ingredient
4 cups Peeled, cubed pumpkin
¾ cup White vinegar
1 cup Sugar
¼ cup Dark corn syrup
10 Cloves
1½ teaspoon Cinnamon
1 teaspoon Salt

Cut the pumpkin into 1-inch cubes. Combine pumpkin with the vinegar, sugar, corn syrup, cloves, cinnamon and salt in a saucepan.

Bring to a boil and cook over low heat until pumpkin looks translucent or is easily pricked with a toothpick. Pack into two one-pint sterile jars and seal. Refrigerated, keeps 3 months.

Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterC

Recipe By : Jennie Grossinger - "The Art Of Jewish

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