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.
- 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
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