Pumpkin pickle
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 c Peeled, cubed pumpkin
3/4 c White vinegar
1 c Sugar
1/4 c Dark corn syrup
10 Cloves
1 1/2 ts Cinnamon
1 ts Salt
Cut the pumpkin into 1-inch cubes. Combine pumpkin with the
vinegar, sugar, corn syrup, cloves, cinnamon and salt in a saucepan.
Bring to a boil and cook over low heat until pumpkin looks
translucent or is easily pricked with a toothpick. Pack into two
one-pint sterile jars and seal. Refrigerated, keeps 3 months.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterC
Recipe By : Jennie Grossinger - "The Art Of Jewish
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