Recipe courtesy of Sara Moulton
Total:
35 min
Active:
15 min
Yield:
1 pint
Level:
None

Directions

With a 1-inch melon-ball cutter scoop out enough balls from the flesh of a pumpkin to measure 2 cups. In an enameled or stainless steel saucepan combine 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, and four 2-inch strips of lemon peel, 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. Add the pumpkin balls, simmer the mixture for 15 minutes, and transfer the balls with a slotted spoon to a 1-pint jar. Reduce the syrup over high heat to 1 cup, pour it and the spices over the balls, and let the mixture cool. Chill the mixture, covered, for at least 3 hours. Transfer the pickles to a small serving bowl. Keep covered and chilled, for 1 week.

IDEAS YOU'LL LOVE

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Throwdown's Matzo Ball Soup

Recipe courtesy of Bobby Flay

Amaretti Ice Cream Balls

Recipe courtesy of Rachael Ray

Pumpkin Flan

Recipe courtesy of Ellie Krieger

Deep-Fried Pickles

Recipe courtesy of Alton Brown

Pumpkin Pie Ice Cream Cake

Recipe courtesy of Food Network

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Pickled Pumpkin

Recipe courtesy of Hans Rockenwagner

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking