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Name: Pickled Pumpkin Balls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 2/3 c Sugar; 6 Cloves; 3/4 c Cider vinegar; 1 Cinnamon; 4 2-inch strips lemon peel; 1/2 c Water; 6 Whole allspice; Pupmkin

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INGREDIENTS

1 2/3 c Sugar
6 Cloves
3/4 c Cider vinegar
1 Cinnamon
4 2-inch strips lemon peel
1/2 c Water
6 Whole allspice
Pupmkin

INSTRUCTIONS

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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Pickled Pumpkin Balls

1 2/3 c Sugar
6 Cloves
3/4 c Cider vinegar
1 Cinnamon
4 2-inch strips lemon peel
1/2 c Water
6 Whole allspice
 Pupmkin

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" <tdbell@altair.csustan.edu>

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Nutrition

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Serving Size: 1 Serving (1176g)
Recipe Makes: 1 Servings

Calories: 4057
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 %
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.

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Calories per serving: 4057

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