Pumpkin Pickles

Submitted By: Hazel Jones

Ingredients

• 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

Instructions

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.