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Pickled Pumpkin Balls
These pickled pumpkin balls are a sweet, tangy condiment to go with all of the savory, meaty, roasted flavors on your Thanksgiving dinner table.
👥 1 Servings👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●bowl
📝 Preparation Steps
1
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 1⅔ cups sugar, ¾ cup cider vinegar, ½ cup water, 1 cinnamon stick, broken into pieces, 6 cloves, 6 whole allspice, and four 2-inch strips of lemon peel.
pumpkin1⅔ cups sugar1cinnamon stick, broken into pieces16 cloveswhole allspice6
2
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 the 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. Keeps, covered and chilled, for 1 week.
pumpkin1
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