Wednesday, November 13, 2013

Sweet and Sour Pumpkin Pickles

1 minipumpkin, about 1 pound
1 cup water
3/4 cup vinegar
3/4 cup sugar
1 stick cinnamon
8 whole cloves
3-4 slices lemon
Peel pumpkin, remove seeds, dice into 1/2-inch pieces.
Combine water, vinegar, sugar and spices in large pot; bring to boil. Stir until sugar dissolves, then add lemon and pumpkin. Simmer 5-10 minutes, stirring so pumpkin pieces are evenly coated. Don’t overcook; pumpkin should be crisp-tender, not soft. Taste liquid; adjust flavor with more sugar or vinegar if necessary.
Place pumpkin in sterile glass jars. Strain liquid and fill glass jars to about 1/4 inch below rim. Cover and turn jars upside down 5 minutes to ensure tight seals. May be eaten immediately but will keep several months without refrigeration while sealed. Refrigerate after opening. Keeps about a month after opening. (Or put the pickles in any clean container and keep refrigerated for about a month.) Makes about 2 pints.

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