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.