Looking for a different pumpkin spice recipe this fall? Try PICKLED pumpkin! Like sweet potatoes and most winter squash, pumpkin is loaded with beta-carotene, an antioxidant that protects against all types of disease. Ginger, cinnamon, and peppercorns add sweet-and-spicy flavor and health protective phytochemicals too! Pickling is a great, sensory loaded activity to get the kids involved in. They can enjoy mixing, smelling, and tasting all of the different flavors along the way. This batch makes about 4 one pint jars, but can easily be cut in half for a smaller family and use just 2 one pint jars. Tie a ribbon around a jar to make a beautiful, home made treat as a gift for family and friends.
3 cups honey
3 cups cider vinegar
1/4 cup finely chopped, peeled fresh ginger
2 cinnamon sticks
20 black peppercorns
1 tablespoon salt
1 sugar pumpkin (3 to 4 pounds), seeded, peeled, and cut into 1 1/2 × 3/4 × 3/4 -inch pieces
Using vegetable peeler, remove strips of zest from lemon. In large saucepan, combine zest, honey, vinegar, ginger, cinnamon, peppercorns, and salt. Simmer, stirring to dissolve honey, 5 minutes. Add pumpkin. Simmer, stirring occasionally, until pumpkin is crisp-tender, about 15 minutes.
With a slotted spoon, transfer pumpkin pickles to sterilized canning jars (you’ll need about 4 one-pint jars). Pour in cooking liquid to within 1/4 inch of top of each jar. Seal. Refrigerate and use within one week, or sterilize jars following canning jar manufacturer’s instructions for longer storage.
Give as a gift, or enjoy along side seasonal fruit, cheeses, or pretzels.
recipe adapted from Reader’s Digest: