Before you get pumpkin-ed up this season, make these pickles. They make a really fun addition to a Thanksgiving cheese plate or dessert spread.
- 8 cups cubed sugar pumpkin (approximately 3 pounds)
- 3 cups apple cider vinegar
- 2 cups water
- 2 cups granulated white sugar
- 20 black peppercorns
- 15 whole cloves
- 10 allspice berries
- 2 cinnamon sticks, crushed
- 1 bay leaf
Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer.
In a large pot, combine vinegar, water and sugar. Heat to dissolve sugar.
Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth.
Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.
Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.
When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
When time is up, remove jars from canner. Let them cool on a folded kitchen towel.
When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast.
Let pickles cure at least 2 weeks prior to eating.