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.
Christmas Pickles
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- #29654
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
5 pounds lg. cucumbers, peeled and cored
2 cups pickling lime, MIXED IN
2 gallons water
1 jar (2 ounce size) alum, MIXED IN
2 gallons water
2 ounces powdered ginger, MIXED IN
2 gallons water
3 pints vinegar, MIXED IN
3 pints water
5 pounds sugar
whole cinnamon sticks
whole cloves
red or green food coloring
directions
Peel and core cucumbers. Cut into rings or strips. Soak 24 hours in lime water; wash. Soak 24 hours in alum water; wash. Soak 6 hours in ginger water. Pour off (do not wash). Soak 3 or 4 hours in water, sugar, vinegar (whole) cinnamon, (whole) cloves. Tie cloves in white cloth and put cinnamon in whole. Add either red or green coloring. Boil 1 hour. Put in jars.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 27, 2007
I made these christmas pickles last year and I used too much clove. The recipe doesn't tell you how much clove or cinnamon to use, so if anyone knows please post it. I want to make them again, they were good but a bit overpowering and I don't remember how much clove I used last year.