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Pickled Pumpkin Balls Recipe
Makes 2 cups
Ingredients: 1 pumpkin
1 2/3 cups sugar
3/4 cup cider vinegar
1/2 cup water
1 cinnamon stick, broken into pieces
6 cloves
6 whole allspice
Four 2-inch strips of lemon peel
Instructions: 1. With a 1-inch melon-ball cutter scoop out enough balls from the flesh of a pumpkin to measure 2 cups.
2. In an enameled or stainless steel saucepan combine all other ingredients, bring the liquid to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water until the sugar is dissolved, and cook syrup, undisturbed, for 5 minutes.
3. Add the pumpkin balls, simmer the mixture for 15 minutes, and transfer the balls with a slotted spoon to a 1-pint jar.
4. Reduce the syrup over high heat to 1 cup, pour it and the spices over the balls, and let the mixture cool.
5. Chill the mixture, covered, for at least 3 hours.
6. Transfer the pickles to a small serving bowl.
7. Keep covered and chilled, for 1 week.
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