Wonderful Autumn Preserves: Candied Pumpkin in Syrup with Cinnamon, Pickled Pumpkin and Pickled Beets

Ingredients for the candied pumpkin in syrup with cinnamon:

• 1 3/4 pounds sugar pumpkin, peeled, halved lengthwise, seeded, and cut into 1-inch cubes
• 1 Tbsp spice clove
• 1 Tbsp honey
• 1 ½ cups water
• 2 ½ cup granulated sugar
• cinnamon sticks

Directions for the candied pumpkin in syrup with cinnamon:
Soak pumpkin overnight water, (water should cover pumpkin).
The next day, remove pumpkin from water
Bring water, granulated sugar, cinnamon stick, spice clove and honey to a boil in a 3- to 4-quart heavy pot over moderately high heat, stirring until sugar is dissolved, then add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes. Transfer pumpkin to a bowl using a slotted spoon, then boil syrup until reduced to about 1 1/2 cups, 5 to 8 minutes.



By: Elin Gottschalk

Pickled pumpkin is a holiday tradition waiting to happen! Diced pumpkin is pickled overnight in vinegar with sugar, cinnamon and cloves. Use 1 cup of water along with the vinegar for a milder flavor. The longer the pickled pumpkin is stored before serving, the better it tastes. Rescue all those poor Halloween pumpkins by doubling or tripling the recipe for pickled pumpkin throughout the holidays.

Ingredients for the pickled pumpkin:  

• 4 pounds peeled and diced pumpkin
• 5 cups white sugar
• 5 cups distilled white vinegar
• 4 cinnamon sticks
• 15 whole cloves

Directions the pickled pumpkin:
Place the pumpkin in a large, deep bowl.
In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves. Boil 5 minutes. Pour the hot liquid over the pumpkin in the bowl. Cover and set aside 8 hours, or overnight.
Strain the liquid into a large saucepan. Boil 5 minutes. Remove the cinnamon sticks and cloves, leaving a few bits for decoration. Place the pumpkin back into the liquid and return to boiling. Boil 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool. Transfer to sterile jars
and refrigerate.



From The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard.



Ingredients for the pickled beets:

• 10 -15 small beets
• 2 cups cider vinegar
• 1/2 cup sugar
• 1/2 cup water
• 1 cup small whole onions, peeled
• 2 tsp pickling salt
• 2 tsp caraway seeds
• 1 tsp mustard seeds

Directions for the pickled beets:
In a large pot of water simmer beets for 25 to 40 minutes or until they are tender. Drain, rinse beets and remove skins. If your beets are very large, cut them into halves or quarters.
Combine vinegar, sugar and water in a pot and bring to a boil.
Meanwhile, remove jars from canner and divide onions and seeds equally among the jars. Add beets.
Pour boiling liquid over beets, seal and process for 30 minutes for pint jars and 35 minutes for quart jars.