pickled pumpkin

Use sugar pumpkins (C. pepo) for this recipe, the kind from New England that are used for pies. These pickled pieces are great served with pork, turkey or duck. Makes enough to fill 6 or 7 half-pint jars.

7 cups pumpkin (about 2 medium), cut into cubes
2 whole cinnamon sticks
15 whole cloves
2 1/3 cups white vinegar
2 1/3 cups sugar

Steam the cubed pumpkin until barely fork tender; set aside. Combine the vinegar and water in a Dutch oven. Place the spices in a muslin bag and add to the pot. Simmer this mixture until a light syrup forms, about 3 to 5 minutes. Remove from heat and set aside for 24 hours. The next day, reheat the mixture in the same pot for 5 minutes, stirring once or twice. Turn off the heat and remove the spice bag. Pack into sterilized canning jars and cover with lids. Process in a water bath for 5 minutes.

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from Monterey Bay Herb Company ~ Recipe Archive