Elins Pickled Pumpkin Food

PICKLED PUMPKIN

Steps:

• Thoroughly wash a 2-quart preserving jar with a fresh rubber gasket seal, and boil the jar for 10 minutes (without the gasket) to sterilize it. Place the cubed pumpkin in the jar and fit the gasket in place.
• In a large saucepan, combine the vinegar, water, ginger, salt, cloves, and peppercorns. Over low heat, stir the mixture with a wooden spoon until the sugar has dissolved, then increase the heat and bring the mixture to a boil.
• Reduce the heat and simmer for 5 minutes, then pour the hot liquid over the pumpkin in the jar. Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using. Once unsealed, the pickled pumpkin will keep for 2 to 3 weeks in the refrigerator.

PICKLED PUMPKIN

Steps:

• In a saucepan, bring water and sugar to a boil; cook and stir for 5 minutes. Add pumpkin, vinegar and cloves. Reduce heat; simmer, uncovered, for 1 hour and 15 minutes or until pumpkin is tender. Discard cloves. Store in the refrigerator for up to 3 weeks.

PICKLED PUMPKIN

Steps:

• Place the vinegar, water and sugar in a large saucepan. Cook, stirring, over a low heat until the sugar has dissolved.
• Add the cinnamon, peppercorns, salt, allspice berries and chili and bring to the boil.
• Add the pumpkin flesh and bring to the boil once more.
• Reduce the heat and simmer the pumpkin gently until cooked through, around 30 minutes.
• Using a slotted spoon place the pumpkin in warm, sterile jars, dividing the spices evenly.
• Bring the remaining cooking liquor to the boil and cook briskly until reduced and thickened into a syrup.
• Pour the syrup over the pumpkin, allow to cool and seal.

SWEET PUMPKIN PICKLES

Steps:

• Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp.
• Place pumpkin cubes in colander and set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, 5 to 7 minutes. Drain.
• Simmer vinegar, sugar and cinnamon for 15 minutes.
• Add pumpkin and simmer 3 minutes.
• Set aside for 24 hours.
• Heat and simmer 5 minutes more. Remove cinnamon sticks.
• Pack boiling hot in hot canning jars, leaving 1/2-inch headroom.
• Adjust lids and process in hot water bath for 10 minutes.