Posts Tagged ‘Pumpkin’

Pumpkin Pickles

I just couldn’t resist making this. I do love to Can…and experiment.  Once I got started I realized that the recipe was similar to Pickled Peaches.  This was somewhat easy to make; the slightly hard part was cutting the pumpkin. 

Suggest you cube it and then slice off peeling.  I’ve not opened a jar and tasted this yet.  I always like to let things made with vinegar and spices sit for a few weeks before I open them.  I do look forward to trying this before all the pumpkins disappear from the stores incase I want more.

Adapted from: The complete book of Small-Batch Preserving by Elle Tapp and Margaret Howard, 2009

Pumpkin Pickles
3 pints

1/2  large pumpkin
2 c. sugar
2 c.  cider vinegar
8 whole cloves
2 tsp. ground cinnamon
2 pieces candied or crystalized ginger

Remove seeds and cut the pumpkin into 2-inch cubes; removing outer skin.

Place sugar and vinegar in a enamel or stainless steel pot.  Put cloves in a bag (cheese cloth or metal tea strainer) and add to liquid.  Bring to a boil and lower heat to a low boil for 5 minutes.

Add the pumpkin, bring back to a boil.  Reduced heat, cover, boil gently for 25 minutes or till pumpkin is tender.  Stir frequently.  Discard spice bag.

Place pumpkin in jars and fill each jar with the remaining liquid.

Hot water bath for 20 minutes for pint or 25 minutes for quart.

How to Cook A Pumpkin

Here’s an easy way to cook pumpkin so you can put it up for later use.  Most people cut up a pumpkin and put it on the stove in a pot of water and wait and wait while it cooks, but you don’t have to do that.

Cut your pumpkin in half, remove seeds, and place the pumpkin face down on a cookie sheet.  Bake at 325 degrees F. for 1 hour or until tender.
Make sure your pumpkin is cut straight in half so you can get a good seal when it is face down on the cookie sheet.  This allows for it to steam inside; cooking the pumpkin.
When you remove it from the oven allow it to cool.  The pumpklin will be easy to scrape out of the shell.  Place it in a bowl and use a pastry cutter or potato masher to remove the lumps.
Place in freezer bags or freezer containers for later use.

%d bloggers like this: