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Pickled Pumpkin Recipe
|Pumpkin||6 Pound (1 whole)|
|Cider vinegar||2 Cup (32 tbs)|
|Whole cloves||1 Teaspoon|
|Crushed cinnamon sticks||1 Tablespoon, or crumbled|
|Crystallized ginger pieces||2|
Serving size: Complete recipe
Calories 6313 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.5%
Saturated Fat 1.5 g7.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 57.4 mg2.4%
Total Carbohydrates 1606 g535.5%
Dietary Fiber 21.8 g87.4%
Sugars 1440.8 g
Protein 28 g56%
Vitamin A 4020.7% Vitamin C 410.1%
Calcium 77.1% Iron 134.3%
*Based on a 2000 Calorie diet
In a large saucepan, bring the vinegar and sugar to a boil and simmer until the sugar is dissolved.
Place the cloves, cinnamon, and ginger in a cheesecloth bag.
Add to the vinegar-sugar syrup and boil for 5 minutes.
Add the pumpkin cubes and bring the mixture to a fast, rolling boil.
Boil for 25 minutes, stirring often.
Remove the spice bag.
Ladle pumpkin into sterilized jars and pour the vinegar syrup on top to completely cover pumpkin.