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.
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 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
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
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