Pickled Pumpkin

Pickled pumpkin is a holiday tradition waiting to happen.

Pickled pumpkin. Fill jars making sure the pumpkin is covered by the liquid. Bring the remaining cooking liquor to the boil and cook briskly until reduced and thickened into a syrup. Add the pumpkin then cook on a low heat for about 10 minutes. In a fairly large saucepan add the water vinegar cloves cinnamon and sugar then bring to the boil.

Reduce the heat and simmer the pumpkin gently until cooked through around 30 minutes. 2 pounds firm pumpkin meat. 2 walnut sized pieces unpeeled fresh ginger thinly sliced on the bias. Add the pumpkin flesh and bring to the boil once more.

Before the fairly recent renaissance of pumpkin recipes this classic pickled pumpkin was one of the few well known recipes and is still a very popular preserve. The recipe s a great way to use up any extra pumpkins you might have on hand she adds. 1 3 4 pounds cubed pumpkin 3 4 inch cubes. It s sweet with a hint of sourness and tastes of cardamom cinnamon and cloves.

1 2 3 cups water. 1 2 3 cups white wine vinegar. Place pumpkin in a kettle. Pour over pumpkin cubes.

We like to have this side dish as part of our thanksgiving feast she tells. Cook the pumpkin in the syrup until just tender. Tie the spices in cheesecloth and add to vinegar sugar mixture. The longer the pickled pumpkin is stored before serving the better it tastes.

Pickled pumpkin is the perfect side dish for turkey dinner or any meat based meals. Using a slotted spoon place the pumpkin in warm sterile jars dividing the spices evenly. Clean peel remove seeds and fibers from the pumpkin then cut into cubes. Sweet and sour pickled pumpkin.

Rescue all those poor halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays. Use 1 cup of water along with the vinegar for a milder flavor. Cubes of pickled pumpkin make a tasty addition to any meal according to myra innes of auburn kansas.