Pickled Pumpkin Balls

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

Title: Pickled Pumpkin Balls
Categories: New, Text, Import
Yield: 1 servings


: ***** NONE *****

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 <wgmm@main.Citynet.Ndate: Mon, 28
Oct 1996 08:58:23 -0500

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