Pickled pumpkin balls

1 Servings

Ingredients

Quantity Ingredient

Directions

: ***** NONE *****

With a 1-inch melon-ball cutter scoop out enough balls from the flesh of a pumpkin to measure 2 cups. In an enameled or stainless steel saucepan combine 1⅔ cups sugar, ¾ cup cider vinegar, ½ cup water, 1 cinnamon stick, broken into pieces, 6 cloves, 6 whole allspice, and four 2-inch strips of lemon peel, bring the liquid to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water until the sugar is dissolved, and cook syrup, undisturbed, for 5 minutes. Add the pumpkin balls, simmer the mixture for 15 minutes, and transfer the balls with a slotted spoon to a 1-pint jar. Reduce the syrup over high heat to 1 cup, pour it and the spices over the balls, and let the mixture cool. Chill the mixture, covered, for at least 3 hours. Transfer the pickles to a small serving bowl. Keep covered and chilled, for 1 week Recipe By : COOKING LIVE SHOW #CL8744 From: Grace Wagner <wgmm@...: Mon, 28 Oct 1996 08:58:23 ~0500

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