Pumpkin Pickles
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:47pm

Ingredients




4 pounds fresh pumpkin, peeled seeded, cut into 1 inch squares
4 1/2 cups white sugar
2 cups vinegar
2 cups water
1/2 thinly sliced lemon
1 cinnamon stick, broken up
8 whole cloves
8 whole allspice

Preparation

1 Place first 4 ingredients into large saucepan. 2 Tie lemon, cinnamon stick, cloves and allspice in double layer of cheesecloth. Add to pumpkin mixture. 3 Heat and stir until sugar dissolves. Bring to a boil. Simmer, uncovered for about 20 minutes, stirring occasionally until pumpkin is tender. 4 Discard spice bag. 5 Pack pumpkin into hot sterilized pint jars to within 1 inch of top. Fill with syrup to within 1/2 inch of top. place sterilized metal lids on jars and screw metal bands on securely. 6 Process in a boiling water bath for 10 minutes.