Use pumpkins to make different-tasting pickles.
Preserve vegetables in a vinegar solution to make pickles. The most common one is a cucumber, but others such as squash, tomatoes and even pumpkin make unusual pickles. Pumpkin is available fresh during the fall months when it is plentiful and reasonably priced. Buy discounted pumpkins right after Halloween, slice them up and make some sweet pickles for a different side dish or accompaniment for sandwiches and burgers.
Instructions
1. Peel a fresh pumpkin; discard the seeds and inner pulp. Cut it into long slices that will fit easily into pint canning jars. Place the sliced pumpkin in a metal colander and set over a saucepan of boiling water. Do not allow the pumpkin to touch the water. Cover the pan and steam approximately 5 to 7 minutes or until tender. Drain and set aside while preparing the vinegar mixture.
2. Mix vinegar and sugar. Combine turmeric, celery seeds, mustard seeds and salt in a small saucepan. Add any other desired spices. Cinnamon sticks add a different taste. Simmer on low heat for approximately 15 minutes. Add prepared pumpkin slices and simmer for three more minutes. Remove from heat and allow this mixture to stand at room temperature for about 24 hours.
3. Heat and simmer the pumpkin mixture for five minutes. If you used a cinnamon stick, remove it now. Pack the hot mixture in hot canning jars. Leave at least 1/2-inch space at the top of the jar. Secure flats and rings on each jar and tighten. Fill a heavy kettle with water and bring to a rolling boil. Place the jars into the hot water bath and process for 10 minutes. Cover the jars completely with water. After processing, use tongs to remove from water and then set aside to cool. A loud "popping" sound from each lid indicates a properly sealed jar. Store in a cool place or in the refrigerator.
Tags: approximately minutes, canning jars, with water