Pickled Pumpkins Recipe

Pickled Pumpkins Recipe photo by Taste of Home

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Thanks to Mary Innes or Auburn, Kansas, you can enjoy a taste of autumn for weeks at a time! With just a few basic ingredients, fresh pumpkin turns into a tasty topping for pork chops or poultry.

This recipe is:

Diabetic Friendly

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Pickled Pumpkins Recipe

Prep: 15 min. Cook: 1-1/4 hours

Yield: 8 Servings

15 75 90

Ingredients

1 cup water
1/2 cup sugar
1-3/4 cups cubed peeled pie pumpkin
1/4 cup cider vinegar
1/2 teaspoon whole cloves

Directions

In a large saucepan, bring water and sugar to a boil; cook and stir for 5 minutes. Add the pumpkin, vinegar and cloves. Reduce heat; simmer, uncovered, for 1 hour and 15 minutes or until pumpkin is tender. Discard cloves. Store in the refrigerator for up to 3 weeks. Yield: 2 cups.

Nutritional Facts 1/4 cup equals 10 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 2 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free Food.

Originally published as Pickled Pumpkin in Cooking for 2 Fall 2008, p44