I’ve already mentioned how much I love instagram.
As a working mom with a small child I often am either too busy or simply too tired to get out much and instagram lets me be a part of a much wider community than I can physically join right now. I’m @advntrsindinner , by the way.
I have met a bunch of the very nicest folks. They’ve offered ideas, support and kind comments and are the favourite way for me to unwind.
One particularly wonderful gal is @cynmitch who after seeing my canning obsession mentioned her husband’s mom’s pumpkin pickles.
I remember my Gran making these too and I’ve not seen them anywhere.
Reading online I wasn’t going to simply can pumpkin (totally unsafe) but pickling it was a great alternative. Especially great considering I had a bunch of little pumpkins leftover from Hallowe’en and I just didn’t want to throw them out.
They got peeled, chopped into inch chunks and steamed until just soft.
While that was happening I made a pickling syrup out of sugar, vinegar, cardamon seeds and a cinnamon stick. It’s brought to a boil and then turned off.
When cool you add your steamed pumpkin and let it all sit overnight.
Sterilized jars and then a water bath for 20 minutes and you’ve got an awesome treat to eat with sharp cheddar on those long winter nights.
- 8 cups steamed pumpkin
- 2 tsp cardamon
- 1 large cinnamon stick
- 3 cups vinegar (I had a nice wine vinegar that I used but white vinegar would be lovely too)
- 3 cups sugar
- Bring sugar, vinegar and spices to a boil. Turn off and let cool. Add steamed pumpkin and let sit overnight. Place in sterilized jars (I used 8x250 ml ones) and process in a water bath for 20 minutes. Great right from the start but in a month these should be totally banging.