Pickled Pumpkin Recipe

Summary

MethodMain Ingredient

Ingredients

 Pumpkin6 Pound (1 whole)
 Cider vinegar2 Cup (32 tbs)
 Sugar3 Pound
 Whole cloves1 Teaspoon
 Crushed cinnamon sticks1 Tablespoon, or crumbled
 Crystallized ginger pieces2

Nutrition Facts

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

Directions

Remove skin and seeds from pumpkin and cut into 1-inch cubes.
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.
Seal jars.
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