Post by auntieemu on Jan 18, 2006 21:26:02 GMT -5
I found this old recipe of my Mom's, thought I would share:
Pickled Pumpkin
2 1/2 quarts (10 cups) peeled, cubed pumpkin
1 1/2 tablespoon slaked lime (calcium hydroxide)
1 quart cold water
1 tablespoon whole cloves
4 sticks (3 inches long) cinnamon
1 piece (1 inch) fresh ginger, peeled and sliced
1 lemon, thinly sliced
4 cups sugar
2 cups cider vinegar
1. In 5-quart stainless steel or enameled kettle, combine the pumpkin, lime and water. Let stand 4 hours, stirring occasionally.
2. Drain pumpkin. Rinse with cold water. Cover pumpkin with cold water. Over high heat, heat to boiling. Boil 5 minutes. Drain pumpkin in colander.
3. In same pan over high heat, heat cloves, cinnamon, ginger, lemon, sugar and vinegar to boiling. Add pumpkin. Reduce heat to low. Cook pumpkin until it is transparent, about 25 minutes, stirring occasionally. If syrup becomes too thick, add boiling water. Fill hot, clean jars with pumpkin mixture. Seal. Process 15 minutes in a boiling water bath. Makes about 4 pints.
Pickled Pumpkin
2 1/2 quarts (10 cups) peeled, cubed pumpkin
1 1/2 tablespoon slaked lime (calcium hydroxide)
1 quart cold water
1 tablespoon whole cloves
4 sticks (3 inches long) cinnamon
1 piece (1 inch) fresh ginger, peeled and sliced
1 lemon, thinly sliced
4 cups sugar
2 cups cider vinegar
1. In 5-quart stainless steel or enameled kettle, combine the pumpkin, lime and water. Let stand 4 hours, stirring occasionally.
2. Drain pumpkin. Rinse with cold water. Cover pumpkin with cold water. Over high heat, heat to boiling. Boil 5 minutes. Drain pumpkin in colander.
3. In same pan over high heat, heat cloves, cinnamon, ginger, lemon, sugar and vinegar to boiling. Add pumpkin. Reduce heat to low. Cook pumpkin until it is transparent, about 25 minutes, stirring occasionally. If syrup becomes too thick, add boiling water. Fill hot, clean jars with pumpkin mixture. Seal. Process 15 minutes in a boiling water bath. Makes about 4 pints.