Pumpkin Pickle Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4 cup: Peeled, cubed pumpkin
3/4 cup: White vinegar,
1 cup: Sugar,
1/4 cup: Dark corn syrup,
10 Cloves: ,
1 1/2 tsp: Cinnamon,
1 tsp: Salt,
Directions:
Cut the pumpkin into 1-inch cubes. Combine pumpkin with the
vinegar, sugar, corn syrup, cloves, cinnamon and salt in a saucepan.
Bring to a boil and cook over low heat until pumpkin looks
translucent or is easily pricked with a toothpick. Pack into two
one-pint sterile jars and seal. Refrigerated, keeps 3 months.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterC
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp
vinegar, sugar, corn syrup, cloves, cinnamon and salt in a saucepan.
Bring to a boil and cook over low heat until pumpkin looks
translucent or is easily pricked with a toothpick. Pack into two
one-pint sterile jars and seal. Refrigerated, keeps 3 months.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterC
Recipe By : Jennie Grossinger - "The Art Of Jewish
Source from luhu.jp