INGREDIENTS

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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