PICKLED PUMPKIN
Provided by Food Network
Yield 2 quarts
Number Of Ingredients 8
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.
PUMPKIN PICKLE
Make your own Christmas hamper and be sure to add this seasonal pumpkin pickle. It can be served with cold meats, cheese or a slice of pork pie
Provided by Cassie Best
Categories Condiment
Time 40m
Yield Makes 3 x 400g jars
Number Of Ingredients 13
Steps:
- Put the prepared pumpkin in a bowl and sprinkle over 2 tbsp sea salt. Toss well, cover and leave at room temperature for 24 hrs.
- Sterilise your jars before you start (see tip, below). Drain and rinse the pumpkin, then tip into a large pan. Add the onion, apple pieces, mustard, coriander and nigella seeds, the sugar, vinegar and bay leaves. Pour 200ml water over everything, then put on a medium heat and bring to a simmer. Put a lid on the pan, leaving a gap for steam to escape, turn the heat up to medium-high and cook for 8 mins.
- Use a cup to scoop out some liquid from the pan and mix 50ml with the turmeric and flour in a small bowl to make a smooth paste. Add a little more of the liquid, mixing well to remove any lumps, until the paste becomes runny, then pour into the pan, and add the ginger and chilli. Simmer for another 5 mins, uncovered, stirring until thickened and the squash has softened but still retains some bite.
- Carefully fill your sterilised jars with the pickle while it's still hot, pressing the chunks of squash down into the liquid to expel air pockets, then pop on the lid. Will keep in a cool, dark place for up to a year. Once opened, store in the fridge and eat within a month. Best served after being left to mature for a month or more, but can be eaten straightaway.
Nutrition Facts : Calories 13 calories, Fat 0.1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein, Sodium 0.3 milligram of sodium
ZUCCHINI PICKLES
A great way to use all those zucchini your garden produced! Most of the time spent on this recipe is letting the ingredients stand.
Provided by c@lover
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT35m
Yield 96
Number Of Ingredients 10
Steps:
- Place zucchini and onions into a large bowl, cover with water, and stir in salt until dissolved. Let the vegetables soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl.
- Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the zucchini and onions. Let the mixture stand for at least 2 more hours. Return zucchini, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
- While vegetables are soaking in pickling liquid, sterilize jars and lids in boiling water for at least 5 minutes. Pack the zucchini and onion into the hot, sterilized jars, filling the jars to within 1/4 inch of the top with pickling liquid. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 24 hours before opening.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 4.5 g
DILL PICKLE DIP
My love for pickles led me to create this Dill Pickle Dip. It's so easy to whip together. But be warned, it's addicting! -April Anderson, Forest Lake, Minnesota
Provided by Taste of Home
Categories Appetizers Snacks
Time 10m
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a small bowl, beat the cream cheese, sour cream and pickle juice until smooth. Stir in pickles and pepper blend. Serve immediately or refrigerate for up to 4 hours. If desired, serve with chips or pretzels.
Nutrition Facts : Calories 108 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 210mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
PUMPKIN MUSTARD RELISH
Categories Condiment/Spread Mustard Vegetable Side Marinate Christmas Thanksgiving Butternut Squash Fall Winter Chill Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Toss pumpkin with sugar and a pinch of salt in a large bowl. Let stand at room temperature, stirring occasionally, 1 hour. Chill, covered, 8 hours. (Sugar will liquefy.)
- Simmer pumpkin mixture, water, and wine in a wide 6-quart heavy pot until pumpkin is just tender, about 10 minutes. Transfer pumpkin with a slotted spoon to a bowl and stir in raisins, then boil cooking liquid until reduced to about 1 cup, about 10 minutes. Transfer syrup to a measuring cup, then slowly whisk into mustard in a small bowl until smooth. Stir into pumpkin mixture. Cool, then chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.
SWEET PUMPKIN PICKLES
Make and share this Sweet Pumpkin Pickles recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Yield 3 pints
Number Of Ingredients 4
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.
PICKLED PUMPKIN
Cubes of pickled pumpkin make a tasty addition to any meal, according to Myra Innes of Auburn, Kansas. "We like to have this side dish as part of our Thanksgiving feast," she tells. "The recipe's a great way to use up any extra pumpkins you might have on hand," she adds.
Provided by Taste of Home
Time 1h30m
Yield 4 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
PUMPKIN PICKLES
Make and share this Pumpkin Pickles recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 45m
Yield 4 pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place first 4 ingredients into large saucepan.
- Tie lemon, cinnamon stick, cloves and allspice in double layer of cheesecloth. Add to pumpkin mixture.
- Heat and stir until sugar dissolves. Bring to a boil. Simmer, uncovered for about 20 minutes, stirring occasionally until pumpkin is tender.
- Discard spice bag.
- Pack pumpkin into hot sterilized pint jars to within 1 inch of top. Fill with syrup to within 1/2 inch of top. place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 545.9, Fat 1.6, SaturatedFat 0.5, Sodium 16.4, Carbohydrate 138.8, Fiber 4.7, Sugar 115.5, Protein 3.3
More about "pumpkin pickles recipe newfoundland food"
PUMPKIN PICKLES - BONITA'S KITCHEN
From bonitaskitchen.com
5/5 (1)Servings 1
PUMPKIN PICKLES - MY EDIBLE JOURNEY
From myediblejourney.com
Estimated Reading Time 4 mins
PUMPKIN PICKLES | RECIPE IN 2021 | PUMPKIN RECIPES ...
From pinterest.com
TRADITIONAL NEWFOUNDLAND PICKLED ONIONS - BONITA'S KITCHEN
From bonitaskitchen.com
PUMPKIN SPICE PICKLES RECIPE - SINFUL NUTRITION
From sinfulnutrition.com
RECIPE FOR PUMPKIN PICKLES | ALMANAC.COM
From almanac.com
SWEET AND SOUR PICKLED PUMPKIN - GERMANFOODS.ORG
From germanfoods.org
PUMPKIN PICKLES | WISCONSIN ELECTRIC COOPERATIVE NEWS
From wecnmagazine.com
SOUTH INDIAN PUMPKIN PICKLE | FRUIT RECIPES | JAMIE OLIVER
From jamieoliver.com
PUMPKIN BUTTER RECIPE - THE SPRUCE EATS
From thespruceeats.com
PUMPKIN RECIPES | ALLRECIPES
From allrecipes.com
21 NEWFOUNDLAND RECIPES IDEAS | NEWFOUNDLAND RECIPES ...
From pinterest.ca
500 NEWFOUNDLAND RECIPES IDEAS | NEWFOUNDLAND RECIPES ...
From pinterest.ca
CHOWHOUND
From chowhound.com
PRESERVED MUSTARD PICKLES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
PUMPKIN PICKLES: PUSH ASIDE THE CLASSIC PUMPKIN PIE FOR ...
From mommybase.com
PUMPKIN PICKLES - STUTZMANS GREENHOUSE & GARDEN CENTERS
From stutzmans.com
PUMPKIN PICKLES - HOBBY FARMS
From hobbyfarms.com
PICKLED PUMPKIN RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BEST PUMPKIN FLAVORED FOOD PRODUCTS OF 2021 | FOOD GOALS ...
From foodnetwork.com
LORNA'S NEWFOUNDLAND MUSTARD PICKLES - PLANTED AND PICKED
From plantedandpicked.com
PUMPKIN PICKLE RECIPE - INDIAN FOOD RECIPES
From indianfoodforever.com
PUMPKIN PICKLE RECIPE - BBC FOOD
From bbc.co.uk
15 BEST PICKLE RECIPES (HOMEMADE PICKLES) - SNAPPY GOURMET
From snappygourmet.com
PUMPKIN PICKLES - NEW ENGLAND TODAY
From newengland.com
QUICK PICKLED PUMPKIN RECIPE - LOS ANGELES TIMES
From latimes.com
SWEET PUMPKIN PICKLES RECIPE - FOOD NEWS
From foodnewsnews.com
PICKLED SUGAR PUMPKIN RECIPE | MOUNTAIN FEED & FARM SUPPLY
From mountainfeed.com
NOT SO SIMPLE : RECIPES BY THE FOODLAB | SOCIéTé DES ARTS ...
From sat.qc.ca
NEWFOUNDLAND RECIPE FOR PUMPKIN PICKLES - FOOD NEWS
From foodnewsnews.com
SWEET MUSTARD PICKLES | FOOD TO LOVE
From foodtolove.co.nz
PUMPKIN SPICE MOLASSES TEA BISCUITS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
PERFECTLY PICKLED PUMPKIN RECIPE - LARDER LOVE
From larderlove.com
63 SWEET AND SAVORY PUMPKIN RECIPES - THE SPRUCE EATS
From thespruceeats.com
PICKLED PUMPKIN RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love