Name: Pickled Spice Pumpkin
Total time: 1 h
Yield: 2 1/2 pints
Cuisine: American+
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

Pickled Spice Pumpkin

Enjoy the Pumpkin harvest all year long with pickled pumpkin

CourseSide Dish, Vegetarian
CuisineAmerican+

Servings

2 1/2 pints

Cook Time

1 hr

Servings

2 1/2 pints

Cook Time

1 hr

Pickled Spice Pumpkin

Enjoy the Pumpkin harvest all year long with pickled pumpkin

CourseSide Dish, Vegetarian
CuisineAmerican+

Servings

2 1/2 pints

Cook Time

1 hr

Servings

2 1/2 pints

Cook Time

1 hr

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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Spice Cream (allspice, cloves, cinnamon, vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Spice Cream (allspice, cloves, cinnamon, vanilla bean)

CourseDessert, Dessert - Spicy
CuisineAmerican+, Summertime Fun

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Servings	Prep Time
4 cups	15 min

Cook Time	Passive Time
20 miin	3 1/2 hrs

Ingredients

1/2 vanilla bean pod
1 1/2 cups milk
1 1/2 cups heavy cream
15 whole allspice berries
6 whole cloves
4 whole cinnamon sticks
1 small nutmeg whole
1 cup maple syrup grade B
7 large egg yolks
pinch sea salt
2 tbsp bourbon or dark rum
1 tsp maple extract
2 cups walnut brittle recipe link below

Servings: cups

Instructions

Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.
While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
Once frozen, mix in walnut brittle and serve.