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Pickled Pumpkin

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This delicately-spiced preserved pumpkin makes the perfect companion to any kind of salad or served as an hors d'oeuvres. It's a winter condiment to accompany your dinner or lunch and keeps for six months in the refrigerator.

This delicately-spiced preserved pumpkin makes the perfect companion to any kind of salad or served as an hors d'oeuvres. It's a winter condiment to accompany your dinner or lunch and keeps for six months in the refrigerator.

2 lbs (1 kg) pumpkin, peeled and cut into 1 inch (2.5 cm) cubes
1 1/4 cups (310 mL) apple cider vinegar
1 cup (250 mL) water
5 pieces whole cloves
1 4 inch piece cinnamon stick
1/2 cup (125 mL) ginger, sliced
1 piece star anise
Peel from 1 lemon
1 cup (250 mL) sucanat

In a large pot, combine vinegar and water, then add pumpkin, spices, lemon peel and sucanat. Bring to a boil and simmer for five to seven minutes. Pour into a glass jar and seal.

Source: alive #216, October 2000

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