Pickled Sugar Pumpkin
Pickled Sugar Pumpkin might be a good recipe to expand your side dish recipe box. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $2.97 per serving. One portion of this dish contains about 5g of protein, 1g of fat, and a total of 983 calories. It is brought to you by Serious Eats. Head to the store and pick up water, cinnamon sticks, black peppercorns, and a few other things to make it today. Plenty of people made this recipe, and 742 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 93%, this dish is super. Similar recipes include Pickled Sugar Snap Peas, Pickled Sugar Snap Peas, and Persian Sugar-Pickled Garlic.
Servings: 2
Ingredients:
10 allspice berries
3 cups apple cider vinegar
1 bay leaf
20 black peppercorns
2 cinnamon sticks, crushed
2 cups granulated white sugar
8 cups cubed sugar pumpkin (approximately 3 pounds)
2 cups water
Equipment:
sauce pan
pot
cheesecloth
ladle
kitchen towels
Cooking instruction summary:
Procedures 1 Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer. 2 In a large pot, combine vinegar, water and sugar. Heat to dissolve sugar. 3 Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth. 4 Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer. 5 Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender. 6 When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace. 7 Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes. 8 When time is up, remove jars from canner. Let them cool on a folded kitchen towel. 9 When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast. 10 Let pickles cure at least 2 weeks prior to eating.
Step by step:
1. Prepare a small boiling water bath canner and jars.
2. Place lids in a small saucepan and bring to a gentle simmer.
3. In a large pot, combine vinegar, water and sugar.
4. Heat to dissolve sugar.
5. Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth.
6. Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.
7. Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.
8. When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace.
9. Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
10. When time is up, remove jars from canner.
11. Let them cool on a folded kitchen towel.
12. When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast.
13. Let pickles cure at least 2 weeks prior to eating.
Nutrition Information:
covered percent of daily need
