Thursday, November 1, 2012

Pumpkin Pickles



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 . . .

Dr. P


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

Ingredients

  • 8 cups cubed sugar pumpkin (approximately 3 pounds)
  • 3 cups apple cider vinegar
  • 2 cups water
  • 1 cup agave nectar
  • 1 teaspoon stevia powder
  • 20 black peppercorns
  • 1o whole cloves
  • 5 allspice berries
  • 5 whole cloves
  • 1/2 whole nutmeg
  • 2 cinnamon sticks broken in pieces
  • 1 bay leaf 

Procedures

  1. 1
    Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer.
  2. 2
    In a large pot, combine vinegar, water, stevia and agave.  
  3. 3
    Place spices in a muslin spice bag or tie them tightly in a length of cheesecloth.
  4. 4
    Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.
  5. 5
    Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.
  6. 6
    When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace. 
  7. 7
    Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
  8. 8
    When time is up, remove jars from canner. Let them cool on a folded kitchen towel.
  9. 9
    When jars are cool enough to handle, test seals.  The raised button in the center of the lid should be depressed.  Store in a cool, dark place to cure for at least 2 weeks prior to eating.


2 comments:

  1. I'm allergic to pumpkin, how is that allergy free?

    ReplyDelete
  2. Wow, that's a random thing to be allergic to! But there are tons of other things that you can eat in both my cookbook and on this blog!

    ReplyDelete