Pumpkin pickles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Pumpkin, peeled, seeded and cut into 1 inch cubes |
| 4½ | cup | White sugar |
| 2 | cups | White vinegar |
| 2 | cups | Water |
| ½ | each | Thinly sliced lemon |
| 1 | each | Cinnamon stick, broken up |
| 8 | eaches | Whole cloves |
| 8 | eaches | Whole allspice |
Directions
Place the pumpkin, sugar, vinegar and water into large pot. Tie up the lemon, cinnamon, cloves and allspice in a spice bag and drop into pot. Heat until sugar dissolves, raise heat and bring to boil. Lower heat to a simmer, and cook for about 25 minutes, or until pumpkin is nice and tender. Remove spice bag. Pack hot cooked pumpkin into sterile jars and pour hot syrup over top. Seal. Makes 4 pints.
Origin: Preserves, by Jean Pare. Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-27-95