Text 16785, 59 rader
Skriven 2011-10-20 17:39:00 av Dave Drum (1:124/311)
Ärende: SFGATE 798
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Pickles
 Categories: Squash, Preserving, Citrus
      Yield: 4 servings
 
  1 1/2 lb Pumpkin
  1 1/2 c  Sugar
      1 ts Salt
    3/4 c  Apple cider vinegar
      1    Cinnamon stick; 4" long,
           - broken in pieces
      4    Cloves
      4    Strips lemon peel; 2" wide
      1 sm Dried chile de arbol; opt
 
  By Jacqueline Higuera McMahan, Chronicle contributor
  
  No one expects a pickle from a pumpkin. The pumpkin cubes
  absorb all the cinnamon and cloves from the syrup and make a
  great accompaniment to turkey and pork. Place in a beautiful
  glass jar for a gift. You can layer slices of pumpkin pickle
  into an impressive turkey sandwich and no one will guess
  your mystery ingredient.
  
  Slice the top off the pumpkin. Cut into wedges so it will be
  easier to handle. Using a paring knife, remove inner fibers
  and seeds and discard. Use a potato peeler to remove the
  pumpkin's skin and then cut the pumpkin into 1 1/2-inch
  cubes.
  
  Combine the sugar, salt, apple cider vinegar, 2 cups water,
  cinnamon, cloves, lemon peel and chile and simmer for 5
  minutes or until sugar is dissolved. Add the pumpkin cubes
  and simmer until tender, about 18 minutes. Check with a fork
  to make sure they are just tender enough to be easily
  speared. Remove the pumpkin cubes to a glass bowl and
  continue to simmer the liquid until it is reduced and
  syrupy. Be careful, as it can turn to caramel very quickly.
  You want the syrup to just coat a spoon. Cool it down for 15
  minutes and then pour over the pumpkin cubes. Cover and
  refrigerate at least 24 hours before using. Place in a
  pretty glass jar to give pumpkin pickles as a gift. They
  will keep for a month, but should be refrigerated at all
  times.
  
  Yields about 1 quart
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 November 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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