Elins Pickled Pumpkin Recipes

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ELIN'S PICKLED PUMPKIN



Elin's Pickled Pumpkin image

Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The longer the pickled pumpkin is stored before serving, the better it tastes. Rescue all those poor Halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays.

Provided by Elin Gottschalk

Categories     Pickles

Time 14h5m

Yield 32

Number Of Ingredients 5

4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves

Steps:

  • Place the pumpkin in a large, deep bowl.
  • In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.
  • Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.

Nutrition Facts : Calories 138.9 calories, Carbohydrate 35.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 1.9 mg, Sugar 32 g

PICKLED PUMPKIN



Pickled Pumpkin image

Cubes of pickled pumpkin make a tasty addition to any meal, according to Myra Innes of Auburn, Kansas. "We like to have this side dish as part of our Thanksgiving feast," she tells. "The recipe's a great way to use up any extra pumpkins you might have on hand," she adds.

Provided by Taste of Home

Time 1h30m

Yield 4 cups.

Number Of Ingredients 5

2 cups water
1 cup sugar
3-1/2 cups cubed peeled pie pumpkin
1/2 cup cider vinegar
1 teaspoon whole cloves

Steps:

  • 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.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.

ELIN'S PICKLED PUMPKIN



Elin's Pickled Pumpkin image

Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The longer the pickled pumpkin is stored before serving, the better it tastes. Rescue all those poor Halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays.

Provided by Elin Gottschalk

Categories     Pickles

Time 14h5m

Yield 32

Number Of Ingredients 5

4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves

Steps:

  • Place the pumpkin in a large, deep bowl.n
  • In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.n
  • Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.n

Nutrition Facts : Calories 138.9 calories, Carbohydrate 35.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 1.9 mg, Sugar 32 g

ELIN'S PICKLED PUMPKIN



Elin's Pickled Pumpkin image

Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The longer the pickled pumpkin is stored before serving, the better it tastes. Rescue all those poor Halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays.

Provided by Elin Gottschalk

Categories     Pickles

Time 14h5m

Yield 32

Number Of Ingredients 5

4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves

Steps:

  • Place the pumpkin in a large, deep bowl.n
  • In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.n
  • Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars and refrigerate.n

Nutrition Facts : Calories 138.9 calories, Carbohydrate 35.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 1.9 mg, Sugar 32 g

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