*  Exported from  MasterCook  *
 
                           PICKLED PUMPKIN BALLS
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   :          *****  NONE  *****
   
   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
   
   Recipe By     : COOKING LIVE SHOW #CL8744
   
   From: Grace Wagner <wgmm@main.Citynet.Ndate: Mon, 28
   Oct 1996 08:58:23 -0500
  
 
 
                    - - - - - - - - - - - - - - - - - -