Pumpkin Pickle

Recipe Ingredients

4 cups	948ml	Peeled, cubed pumpkin
3/4 cup	177ml	White vinegar
1 cup	198g / 7oz	Sugar
1/4 cup	82g / 2.9oz	Dark corn syrup
10		Cloves
1 1/2 teaspoons	7.5ml	Cinnamon
1 teaspoon	5ml	Salt

Recipe Instructions

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.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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