Delicious and festive! These are that something new you are looking to add to your holiday table this year!
Pumpkin Pickles ~ Water Bath Canning
Prep time
30
minutesCooking time
20
minutesProcessing time
20
minutesYields 8 Pints
Ingredients
16 cups Pie pumpkin, butternut squash or other winter squash, peeled and cut into 1/2 to 1 inch cubes
3 cups White vinegar
3 cups Apple cider vinegar
4 cups Filtered water
4 cups Granulated sugar
2 tbsp Whole cloves
4 tbsp Allspice berries
6 Cinnamon sticks, broken
Directions
- Wash jars, lids and rings in hot, soapy water. Fill water bath canner with water, put clean jars in, bring canner to a low simmer and simmer jars 20 minutes.
- Tie spices in cheese cloth and drop in pan. Add water, sugar and vinegar to pan and bring to a boil. Add squash to the pan, bring back to a boil, cover and simmer 15 minutes. Discard spices.
- Using a slotted spoon, fill hot jars with squash, then pour brine over top leaving 1/2 inch headspace. De-bubble, wipe rims, place on lids and rings fingertip tight. Add to simmering water bath canner.
- Process pints and half pints 20 minutes.
Recipe Video
Notes
- You can eat these plain, add them to couscous, rice or on top of crostini with some goat cheese!
