Try this Pickled Pumpkin recipe, or contribute your own.
Suggest a better descriptionWash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix with sugar. Let stand 12 to 18 hours in a cool place. Add thinly sliced lemons, salt and mixed spices( tied in a bag). Boil until pumpkin is clear and syrup thick. Pour, boiling hot into canning jars and seal at once. Ball home cooking book. Recipe by: F.C.WASILEWSKI--RECORD-JOURNAL 12/31/97 Posted to recipelu-digest Volume 01 Number 528 by ctlindab@mail1.nai.net on Jan 14, 1998
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Serving Size: 1 Serving (3980g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7130 | ||
Calories from Fat: 10 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.3mg | 0 % | |
Potassium 554.3mg | 15 % | |
Total Carbohydrate 1848.4g | 544 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 1837.8g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7130
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