Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp.
Place pumpkin cubes in colander and set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, 5 to 7 minutes. Drain.
Simmer vinegar, sugar and cinnamon for 15 minutes.
Add pumpkin and simmer 3 minutes.
Set aside for 24 hours.
Heat and simmer 5 minutes more. Remove cinnamon sticks.
Pack boiling hot in hot canning jars, leaving 1/2-inch headroom.
Adjust lids and process in hot water bath for 10 minutes.
PICKLED PUMPKIN
Discover the delights of home-made preserves with this simple recipe for pickled pumpkin, delicious served with cold meat.
1 1/2 lbs whole pumpkin, peeled, deseeded and chopped into cubes
Steps:
Place the vinegar, water and sugar in a large saucepan. Cook, stirring, over a low heat until the sugar has dissolved.
Add the cinnamon, peppercorns, salt, allspice berries and chili and bring to the boil.
Add the pumpkin flesh and bring to the boil once more.
Reduce the heat and simmer the pumpkin gently until cooked through, around 30 minutes.
Using a slotted spoon place the pumpkin in warm, sterile jars, dividing the spices evenly.
Bring the remaining cooking liquor to the boil and cook briskly until reduced and thickened into a syrup.
Pour the syrup over the pumpkin, allow to cool and seal.
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