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Ingredients

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

Nutrition Info

138.9 calories carbohydrate: 35.5 g cholesterol: : - fat: 0.1 g fiber: 0.6 g protein: 0.6 g saturatedFat: : - servingSize: - sodium: 1.9 mg sugar: 32 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

16 cups

Recipe Note

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.

Alternatives to this recipe

Elin's Pickled Pumpkin

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