Sweet Pumpkin Pickles
- Ingredients:
- 4
- Yields:
-
3 pints
ingredients
- 6 cups prepared pumpkin
- 2 cups white vinegar
- 2 cups sugar
- 2 cinnamon sticks (large & whole)
directions
- Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp.
- Place pumpkin cubes in colander and set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, 5 to 7 minutes. Drain.
- Simmer vinegar, sugar and cinnamon for 15 minutes.
- Add pumpkin and simmer 3 minutes.
- Set aside for 24 hours.
- Heat and simmer 5 minutes more. Remove cinnamon sticks.
- Pack boiling hot in hot canning jars, leaving 1/2-inch headroom.
- Adjust lids and process in hot water bath for 10 minutes.
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Reviews
-
I have not tried this recipe but just wanted to respond to the review from Chef Tweaker. The Bernardin Complete Book of Home Preserving (same as Ball) has a recipe for sweet pumpkin pickles. It has 24 cups of pumpkin and 4 cups of vinegar - so for 6 cups pumpkin that would be only 1 cup vinegar. Tonkcats' recipe has 2 cups. This should be perfectly safe to waterbath - please note that the book calls for 20 minutes processing. I would also not be afraid to let the pickles in syrup sit for the 24 hours at room temperature but they would probably be okay refrigerated. -
It would be unsafe to make this as written since pumpkin is a low-acid food. It would need to be pressure canned and even then with a recipe approved by the extension. I wonder if there is a way to prepare and then freeze it? Step 5 also must be done with refrigeration.
