My other gran (not the one I always mention) used to pickle pumpkin. I don't know her recipe, but I made up my own. I didn't measure, just eyeballed amounts. Here is what I used:
- large Cinderella pumpkin (Rouge Vif d’Etampes)
I used the one on the left for pickling, the one on the right to make pumpkin butter.
- apple cider vinegar
- white vinegar (for a few jars, just so I can compare the taste)
There were a lot of pumpkin cubes, so I made the brine in 3 batches, and for one of them I used white vinegar, which isn't as acidic as apple cider vinegar, so don't use as much water with it.
- filtered water
- sugar
- bay leaf
- cloves
- black peppercorns
Directions:
- peel and cube the pumpkin, be ready for some serious exfoliation of your skin
- bring to boil all ingredients, except pumpkin, and boil for a few minutes
- place the cubed pumpkin into the boiling mixture and boil for about 5 minutes, don't over do it, or the pumpkin will cook and start to fall apart
- place into hot clean jars and can as you would any food in a jar, boiling for 10 minutes.
I tasted the brine and it was yummy. I hope this turns out as good as I remember it, it's been over two decades since I've last tasted my gran's pickled pumpkin.
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