Pumpkin Pickles

Here’s a super-healthy way to serve pumpkin that’s perfect for fall.


[quicklook-recipe prep_time=”25min” cook_time=”20min” serves=”” details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 lemon
  • 5 cups sugar
  • 3 cups cider vinegar
  • 1/4 cup finely chopped, peeled fresh ginger

[/ingredients-left]
[ingredients-right]

  • 2 cinnamon sticks
  • 20 black peppercorns
  • 1 tablespoon salt
  • 1 sugar pumpkin (3 to 4 pounds), seeded, peeled, and cut into 1 1/2 × 3/4 × 3/4 -inch pieces

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”45 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Using vegetable peeler, remove strips of zest from lemon. In large nonreactive saucepan, combine zest, sugar, vinegar, ginger, cinnamon, peppercorns, and salt. Simmer, stirring to dissolve sugar, 5 minutes. Add pumpkin. Simmer, stirring occasionally, until pumpkin is crisp-tender, about 15 minutes. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]With slotted spoon, transfer pumpkin pickles to sterilized canning jars (you will need about 8 half-pint jars or 4 one-pint jars). Pour in cooking liquid to within 1/4 inch of top of each jar. Seal. Refrigerate and use within one week, or sterilize jars following canning jar manufacturer’s instructions for longer storage.[/step-item][/step-list-wrapper]

[nutrition-info calories=”30″ calories_fat=”” fat=”0g” sat_fat=”0g” choles=”0g” sodium=”208mg” carbs=”8g” sugars=”” protein=”1g” fiber=”1g”] [/nutrition-info]

[factoid]Like sweet potatoes and most winter squash, pumpkin is loaded with beta-carotene, an antioxidant that protects against all types of chronic disease. Ginger, cinnamon, and peppercorns add sweet-and-spicy flavor and health protective phytochemicals of their own.[/factoid]

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Originally Published in Reader's Digest