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. Yield: 1 pint Posted to Digest eat-lf.v096.n198 Date: Thu, 24 Oct 1996 14:05:07 -0700 (PDT) From: "Tina D. Bell"
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|Serving Size: 1 Serving (1176g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 85 (2%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 0mg||0 %|
|Sodium 116.3mg||4 %|
|Potassium 663mg||17 %|
|Total Carbohydrate 1037g||305 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 1018.7g|
|Protein 3.3g||5 %|
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Calories per serving: 4057
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