Pumpkin Pickles
From Old Farmer's Almanac — 2006
Pickles and Preserves Recipes
Yield: Makes about 3 pints.
A colorful treat for your Thanksgiving-or any-table.
- 4 cups pumpkin, peeled and cut into bite-size cubes
- 1-1/2 cups sugar
- 1-1/2 cups cider vinegar
- 2 sticks cinnamon
- 10 whole cloves
Steam pumpkin until barely tender (don't let the pumpkin touch the boiling water or it will get mushy), about 10 minutes. Drain thoroughly and set aside. Combine the remaining ingredients in a saucepan and simmer, covered, for 20 minutes. Add the pumpkin, return the pan to simmering, and cook 3 minutes more, covered. Remove the pan from the heat and leave the pumpkin in the syrup; refrigerate for 24 hours. Heat to simmering and cook 5 minutes. Remove spices and pack pumpkin into sterilized jars. Fill with syrup. Seal and process 10 minutes in boiling water.
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