Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pickled Pineapple, Figs, Cherries, and Gherkins
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- #9143
Who says pickles have to be boring? Sweet, sour, and a touch of spice, these holiday pickles are ready to impress.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 1/2 cups diced pineapple
1 pint maraschino cherries (whole red and green)
1 pound figs, quartered
1 pound gherkins
1 cup seedless raisins
2 cups white vinegar
1 cup water
2 cups granulated sugar
1 cinnamon stick
20 whole cloves
directions
Divide the pineapple cherries, figs, gherkins, and raisins between canning jars.
In a large saucepan, combine the vinegar, water, sugar, cinnamon stick, and cloves over medium-high heat. Bring the mixture to a low boil. Boil the pickling mixture for 10 minutes. Remove the saucepan from the heat and let rest for 2 minutes to cool slightly.
Divide the vinegar mixture between the jars. Let cool to room temperature. Close the jars and place in the refrigerator. Let the pickled fruit stand in the refrigerator for 4 days before serving.
nutrition data
Nutritional data has not been calculated yet.
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