| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Home cookin |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Pumpkin |
| 1/3 |
c |
Sugar |
| 1/2 |
|
Cinnamon stick or 1/4 |
|
|
Teaspoon |
|
|
Ground cinnamon |
| 3 |
|
Whole cloves |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
ts |
Whole coriander |
| 1/2 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
c |
White wine vinegar |
|
|
Yield: Makes about 1 quart. |
INSTRUCTIONS
Author's Notes: These pumpkin pickles are a great condiment to have around
the kitchen, and they keep refrigerated for up to a year. Even though
they're spiced with cloves and cinnamon, they don't taste at all like
pumpkin pie filling because they're both sweet and sour. It's really a
relish, and people are always surprised when I tell them it's 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" <rev_ide@email.msn.com> on Sep
23, 1998
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