Yield: Makes about 3 pints.
Pumpkin pickles are a colorful treat for your Halloween, Thanksgiving-or any-table.
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.
In this issue: Thoreau's Maine
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111