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  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: Pickled Pumpkin Balls

  3. Categories: New, Text, Import

  4. Yield: 1 servings

  5. : ** NONE **

  6. With a 1-inch melon-ball cutter scoop out enough balls

  7. from the flesh of a pumpkin to measure 2 cups. In an

  8. enameled or stainless steel saucepan combine 1 2/3

  9. 3/4 cup cider vinegar,

  10. 1/2 cup water,

  11. 6 cloves,

  12. 6 whole

  13. allspice, and four 2-inch strips of lemon peel, bring

  14. the liquid to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the sides

  15. of the pan with a brush dipped in cold water until the

  16. sugar is dissolved, and cook syrup, undisturbed, for 5

  17. minutes. Add the pumpkin balls, simmer the mixture for 15 minutes, and transfer the balls with a slotted

  18. spoon to a 1-pint jar. Reduce the syrup over high heat

  19. 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

  20. serving bowl. Keep covered and chilled, for 1 week

  21. Recipe By : COOKING LIVE SHOW

  22. CL8744

  23. From: Grace Wagner <wgmm

  24. main.Citynet.Ndate: Mon, 28

  25. 23 -0500 --

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