Publisher Photo
Publisher Photo
Cubes of pickled pumpkin make a tasty addition to any meal, according to Myra Innes of Auburn, Kansas. "We like to have this side dish as part of our Thanksgiving feast," she tells. "The recipe's a great way to use up any extra pumpkins you might have on hand," she adds.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours

Ingredients

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

Directions

In a saucepan, bring water and sugar to a boil; cook and stir for 5 minutes. Add 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: 4 cups.
Originally published as Pickled Pumpkin in Country Woman September/October 1999, p41

Nutritional Facts

1/4 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.

  • 2 cups water
  • 1 cup sugar
  • 3-1/2 cups cubed peeled pie pumpkin
  • 1/2 cup cider vinegar
  • 1 teaspoon whole cloves
  1. In a saucepan, bring water and sugar to a boil; cook and stir for 5 minutes. Add 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: 4 cups.
Originally published as Pickled Pumpkin in Country Woman September/October 1999, p41

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