Elin's Pickled Pumpkin
Ingredients14 h 5 m servings 139 cals
- 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.
Per Serving: 139 calories; 0.1 g fat; 35.5 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 13
Just like my German grandmother made! I would add some notes: 1. Do not use carving pumpkin. Use pie or sugar pumpkins - they are smaller and in my area were labeled "pie" pumpkins. Carving...
Everyone wants this recipe! It tastes great and is something truly different for the Thanksgiving table.
I was thrilled to find this recipe. Now I can carry on a tradition started by my late mother. It is quite simple. The pickled pumpkin is delightfully sweet, sour, and crisp.
I have been searching for this recipe for years! My mother always made it, and I never thought to get the recipe until after she passed away...and then no recipe could be found. Thank you! Tha...
Aside from the labor of peeling and cutting the pumpkin, this came out great and my friends at work all asked for the recipe. What a unique addition to the relish tray. PS a couple years after...
Amazing!!!! I was not sure how the final product would taste - especially serving it to foreigners who only use pumpkin for soup. It was delicious!!! I will probably include jars of this in my c...
This is excellent. Served a portion for a chanukkah party and all guests raved!!! I will be jarring and giving the rest as gifts. Also I added jarred jalepeno juice to 1/2 of the recipe that ad...