*  Exported from  MasterCook  *

                         PICKLED PUMPKIN BALLS

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
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 With a 1-inch melon-ball cutter scoop out enough balls
 from the flesh of a pumpkin to measure 2 cups. In an
 enameled or stainless steel saucepan combine 1 2/3
 cups sugar, 3/4 cup cider vinegar, 1/2 cup water, 1
 cinnamon stick, broken into pieces, 6 cloves, 6 whole
 allspice, and four 2-inch strips of lemon peel, bring
 the liquid to a boil over moderate heat, stirring and
 washing down any sugar crystals clinging to the sides
 of the pan with a brush dipped in cold water until the
 sugar is dissolved, and cook syrup, undisturbed, for 5
 minutes. Add the pumpkin balls, simmer the mixture for
 15 minutes, and transfer the balls with a slotted
 spoon to a 1-pint jar. Reduce the syrup over high heat
 to 1 cup, pour it and the spices over the balls, and
 let the mixture cool. Chill the mixture, covered, for
 at least 3 hours. Transfer the pickles to a small
 serving bowl. Keep covered and chilled, for 1 week

 Recipe By     : COOKING LIVE SHOW #CL8744

 From: Grace Wagner <[email protected]: Mon, 28
 Oct 1996 08:58:23 -0500



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