Ever wonder what to do with all those left over Halloween pumpkins?
15 years ago I lived in Mt. Lebanon, Pennsylvania in a great family neighborhood where every block celebrated Halloween. So some of the other women in the neighborhood and I decided to turn the plethora of pumpkins into something interesting. I chose to make spiced pumpkin pickles and was so pleasantly surprised at just how delicious they were.
Now every year I look for a new pumpkin pickle recipe that I can adapt to make them allergy free, delicious and nutritious.
Because I love to give credit to other bloggers who post really creative ideas, I'm re-blogging these lovely pickles, by Marisa McClellen from Serious Eats with my adaptations.
The great news is that they will be ready just in time for Thanksgiving! I do hope you love them as much as I do . . .
Spiced Pumpkin Pickles
adapted from Marisa McClellen on Serious Eats
Before you get pumpkin-ed up this season, make these pickles. They make a really fun addition to a Thanksgiving cheese plate or dessert spread.
About This Recipe
|YIELD:||makes 2 1/2 pints|
|ACTIVE TIME:||1 hour|
|TOTAL TIME:||2 weeks|
|SPECIAL EQUIPMENT:||boiling water bath canner, mason jars|