- 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
- 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 an airtight container the refrigerator up to 3 weeks. Yield: 2 cups.
Originally published as Pickled Pumpkin in Cooking for 2 Fall 2008, p44
Reviews for Pickled Pumpkins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review