| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| Pupmkin | ||
| 1 2/3 | c | Sugar |
| 3/4 | c | Cider vinegar |
| 1/2 | c | Water |
| 1 | Cinnamon stick | |
| 6 | Whole cloves | |
| 6 | Whole allspice | |
| 4 | 2-inch strips lemon peel |
INSTRUCTIONS
With a 1-inch melon-ball cutter scoop out enough balls from the flesh of a pumpkin to measure 2 cups. In an enameled or stainless steel saucepan combine 1 2/3 cups sugar, 3/4 cup cider vinegar, 1/2 cup water, 1 cinnamon stick, broken into pieces, 6 cloves, 6 whole allspice, and four 2-inch strips of lemon peel, bring the liquid to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water until the sugar is dissolved, and cook syrup, undisturbed, for 5 minutes. Add the pumpkin balls, simmer the mixture for 15 minutes, and transfer the balls with a slotted spoon to a 1-pint jar. Reduce the syrup over high heat to 1 cup, pour it and the spices over the balls, and let the mixture cool. Chill the mixture, covered, for at least 3 hours. Transfer the pickles to a small serving bowl. Keep covered and chilled, for 1 week. Yield: 1 pint Posted to Digest eat-lf.v096.n198 Date: Thu, 24 Oct 1996 14:05:07 -0700 (PDT) From: "Tina D. Bell" <tdbell@altair.csustan.edu>
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