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Fruits and Vegetables - Pumpkin Pickles

  • 1 (5-pound) pumpkin
  • 4 1/2 cups vinegar, white or apple cider
  • 4 1/2 cups water
  • 1 1/2 cups wine vinegar
  • 7 1/2 cups sugar
  • 1 lemon, sliced and quartered
  • 1 piece whole ginger or 1 teaspoon ground ginger

Cut pumpkin into pieces and remove seeds. Peel and cut into 1/2- or 1-inch cubes (about 4 quarts). Place pumpkin cubes in a large glass bowl; add white or cider vinegar and water to cover. Allow to stand overnight.
Drain liquid, reserving 2 cups. Place pumpkin cubes in a large saucepan. Add reserved liquid, wine vinegar, sugar, lemon, and ginger. Heat to boiling; cook until pumpkin is clear and transparent, about 30 minutes, stirring occasionally.
Fill seven pint jars with pumpkin, leaving 1/2 inch at top. Cover with liquid, leaving 1/2 inch at top and seal with vacuum-seal lids. Process in simmering water bath at 200° to 205° for five minutes.
Submitted By: Hazel Jones
Williamson Farmers Co-op
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