Pickled Pumpkins Recipe
Pickled Pumpkins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours

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

Nutritional Facts

1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

  • 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
  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: 2 cups.
Originally published as Pickled Pumpkin in Cooking for 2 Fall 2008, p44

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