Title: Pickled Pumpkin
Categories: Canning Condiment Vegetable Pickle
Yield: 1 Servings

4		To 5 lbs. pumpkin - (about 2.5 quarts) - halved, seeded - pe
		Salt
2	c	Vinegar
1	c	Maple syrup
2		Whole cloves
1/4	ts	Ground ginger
6		Peppercorns
1		Bay leaf
1		Garlic clove - peeled and chopped

Sprinkle pumpkin liberally with salt and let it stand for two to three hours.

Boil together the remaining ingredients for about 10 minutes to make a clear syrup. Remove the bay leaf.

Rinse the pumpkin, drain it thoroughly, pack it into hot jars and pour the syrup over it. Close jars and process. Store for at least two weeks before opening.

Yield: About 5 pints.

From Leonard Louis Levinson's "The Complete Book of Pickles & Relishes." New York: Hawthorn Books, Inc., 1965. In "Preserving" ("The Good Cook: Techniques and Recipes" series.) Alexandria, VA: Time-Life Books, Inc., 1981. Pg. 133. ISBN 0-8094-2906-3. Posted by Cathy Harned.

From: Jr Byers Date: 09 Nov 96 International Cooking Ä

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