Zutaten für Pickled Pumpkin
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Zubereitung von Pickled Pumpkin
- Prepare the spice bag: Combine cinnamon stick, cloves, allspice berries, and mustard seeds in a 4-inch square of cheesecloth. Tie securely with kitchen twine.
- Combine wet ingredients: In a large stainless steel or enamel pot, combine 2 cups granulated sugar, 2 cups white vinegar, and 1 cup water.
- Dissolve the sugar: Bring the mixture to a boil over high heat, stirring constantly until the sugar is completely dissolved.
- Add pumpkin and orange juice: Stir in 3 lbs of peeled, seeded, and cubed pumpkin and 1/2 cup of thawed orange juice concentrate.
- Simmer the pumpkin: Return to a boil, then reduce heat to a simmer. Cook for 25 minutes, or until the pumpkin is tender but still holds its shape.
- Pack the jars: Spoon the pumpkin into clean, hot pint jars, leaving 1/2 inch headspace.
- Add the syrup: Ladle the remaining syrup over the pumpkin, leaving 1/2 inch headspace.
- Process in a water bath: Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet. Adjust processing time for higher altitudes according to your altitude chart.
- Cool and enjoy: Remove jars from the canner; let cool completely. Check for seals (the lids should not flex). Store in a cool, dark place. Enjoy your pickled pumpkin!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
557g
Fat
1g
Carbs
52g
