Ingredients
- 8 cups sugar pumpkin cubed, 3 lbs
- 3 cups apple cider vinegar
- 2 cups water
- 2 cups white sugar granulagted
- 20 black peppercorns whole
- 15 cloves whole
- 10 allspice berries
- 2 cinnamon sticks
- 1 bay leaf
Servings: pints
Instructions
- Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer.
- In a large pot, combine vinegar, water and sugar. Heat to dissolve sugar.
- Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth.
- Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.
- Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.
- When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace.
- Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
- When time is up, remove jars from canner. Let them cool on a folded kitchen towel.
- When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast.
- Let pickles cure at least 2 weeks prior to eating.
Recipe Notes
Featured Spices:
Black Peppercorns, whole
Cloves, whole
Allspice Berries, whole
cinnamon sticks
Recipe Source: Serious Eats - Pickled Sugar Pumpkin
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