Pickled Pumpkin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Pumpkin,
1/3 cup: Sugar,
1/2: Cinnamon stick or 1/4,
Teaspoon,
Ground cinnamon,
3: Whole cloves,
1/2 tsp: Ground nutmeg,
1 tsp: Whole coriander,
1/2 tsp: Salt,
1 cup: Water,
1 cup: White wine vinegar,
Yield: Makes about 1 quart.,
Directions:
Authors Notes: These pumpkin pickles are a great condiment to have around
the kitchen, and they keep refrigerated for up to a year. Even though
theyre spiced with cloves and cinnamon, they dont taste at all like
pumpkin pie filling because theyre both sweet and sour. Its really a
relish, and people are always surprised when I tell them its pumpkin. Pair
Pickled Pumpkin with hot Indian-style curries.
Peel and discard outer skin of pumpkin with vegetable peeler or paring
knife. Cut flesh into 1" cubes and set aside.
Combine sugar, cinnamon, cloves, nutmeg, coriander, salt, water and vinegar
in 1 quart pan. Place over high heat and bring to boil. Add pumpkin cubes
and return to boil. Cook 1 minute.
Remove pan from heat and pour contents into container. Allow to cool.
Cover and refrigerate 1 week before using.
Posted to MM-Recipes Digest by "Beth Ide" on Sep
23, 1998
Source from luhu.jp
the kitchen, and they keep refrigerated for up to a year. Even though
theyre spiced with cloves and cinnamon, they dont taste at all like
pumpkin pie filling because theyre both sweet and sour. Its really a
relish, and people are always surprised when I tell them its pumpkin. Pair
Pickled Pumpkin with hot Indian-style curries.
Peel and discard outer skin of pumpkin with vegetable peeler or paring
knife. Cut flesh into 1" cubes and set aside.
Combine sugar, cinnamon, cloves, nutmeg, coriander, salt, water and vinegar
in 1 quart pan. Place over high heat and bring to boil. Add pumpkin cubes
and return to boil. Cook 1 minute.
Remove pan from heat and pour contents into container. Allow to cool.
Cover and refrigerate 1 week before using.
Posted to MM-Recipes Digest by "Beth Ide"
23, 1998
Source from luhu.jp
Tags
Home cookin