With our growing season winding down, many of you are looking for ways to preserve the fruits (and vegetables) of our labor. I had an email from Mandy in Ashland sharing her recipe for “Pickled Pumpkin”. It sounds spicy, sweet and yummy. Mandy claims it’s also a great way to rescue Halloween pumpkins.
We also heard from Ellen in New Brunswick. Her Lady Ashburnham pickles are a great way to use some of those cucumbers that hid under the leaves and grew a little large for salads or dill spears.
4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves
Directions: Place the pumpkin in a large, deep bowl. In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight. Strain the liquid into a large saucepan. Boil 5 minutes.
Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool.
Transfer to sterile jars and refrigerate.
Lady Ashburnham Pickles
16 cucumbers (peeled, seeded and chopped)
1/4 cup canning salt
1 quart onion, chopped
2 red peppers, chopped
2 green peppers, chopped
1 pint vinegar
4 cups sugar
1/2 cup flour
1 tablespoon dry mustard
1 tablespoon turmeric
1 teaspoon mustard seeds
1/2 teaspoon celery seed
Directions: Sprinkle salt on chopped cucumbers, mix well and let set for several hours. Drain, wash and drain well. In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices. Whisk well.
Add cucumbers, onions and peppers. Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer. The vegetables need to be heated through. Pack in hot sterilized jars. Seal with hot sterilized lids. Put in a hot water bath for 10 minutes.
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