Pumpkin pickles? Yes, I can see you wrinkling up your nose at the thought of it. I used to as well, but this could be the next best thing to sliced pumpkin pie. Bonus: these are even healthier, too.
Almost anything can be pickled, so why not these orange delights that you can eat year round. Pumpkins are still easy to find since it is still fall. You should be able to find some pumpkins at a discount during the month of November, so try out this recipe and save some money.
Ingredients
- 1 fresh pumpkin, peeled and diced (about 4 pounds prepared)
- 5 cups granulated sugar
- 5 cups distilled white vinegar
- 4 (2-inch) cinnamon sticks
- 15 whole cloves
Preparation
- Place your peeled and diced pumpkin should go into a large bowl.
- Combine into a large saucepan, the sugar, vinegar, cloves and cinnamon sticks. Bring to a boil and simmer for 5 minutes. Immediately pour the hot pickling syrup over the pumpkin in bowl.
- Cover the bowl and set aside for at least 8 hours or overnight.
- Strain the syrup into a large saucepan, bring to a boil and simmer for 5 minutes. Remove the cinnamon sticks and cloves. If you would like to decorate the pickles, you can leave some of the cloves and cinnamon sticks.
- Place the pumpkin back into the syrup and return to boiling. Simmer for 5 minutes, or until the pumpkin is transparent, but crisp. Allow the mixture to cool at room temperature.
- Transfer pumpkin to sterile jars and ladle in enough syrup to cover the pickles. Store in the refrigerator.
First Time Canning?
I have not done any canning since I was young and helping out with my grandma making homemade cucumber pickles. If you are a novice as I am, the canning jars that you purchase should have helpful guidelines in order to sterilize the jars for a longer storage time. Even better, check out the National Center for Home Food Preservation, it will fill you on the proper ways to can your new found pumpkin pickles.
Photo credit: Marisa | Food in Jars via photopin cc
