Ingredients
- 8 cups sugar pumpkin 1 " diced cubes
- 3 cups apple cider vinegar
- 2 cups water
- 2 cups granulated sugar
- 2 cinnamon sticks broken into pieces
- 15 cloves
- ginger root 5 - 1/4" slices
- 5 black peppercorns
Servings:
Instructions
- Prepare your water bath canner and jars. Place jar lids and rings in a small pot of simmering water.
- Heat the vinegar, water, and sugar together in a large, non-reactive pot. Stir frequently until the sugar is dissolved. Place the spices in a piece of cheesecloth and tie together with twine. Place in the liquid.
- Add the pumpkin to the pot and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until the pumpkin pieces become fork-tender and turn translucent, about 35-40 minutes.
- Ladle the pumpkin into sterilized canning jars. Cover with the brine leaving 1/2-inch of headspace. You may also place a couple pieces of whole spices into the jars, if desired. Wipe the rims of the jars.
- Top with the lids and rings. Boil in the water bath canner for 20 minutes. Remove and place on a towel. Let sit for about 24 hours. Ensure the the lids pop and seal. Store in a cool, dark place for up to one year.
Recipe Notes
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