Pumpkin pickle
1 servings
Ingredients
| Quantity | 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 |
Directions
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