PICKLING PUMPKIN
Pumpkin can be used in pickled recipes such as salsas, chutneys, and relishes; however, these recipes must be treated as fresh foods and refrigerated. They cannot be safely canned by either the boiling water or pressure canning methods.
This is only to be stored in the fridge as a fresh food.
4 cups pumpkin strips
1 cup sugar
3/4 cup white vinegar
1/4 cup dark corn syrup
1/2 cinnamon stick; crushed
6 whole cloves
2 tsp ginger root, freshly grated
Cut a pumpkin rind into strips. Peel strips and cut in 1-inch pieces. Prepare 4 cupfuls.
Combine sugar, vinegar, corn syrup, cinnamon stick cloves, ginger, in a non-aluminum saucepan. Bring ingredients to a boil and add pumpkin pieces. Slowly cook mixture for about 45 minutes or until just tender.
Put pickles in a quart jar and close tightly. Store in refrigerator.
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