Pickled Pumpkin Balls
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pumpkin
melon balls |
|
| 1 ⅔ | cups |
sugar
|
|
| ¾ | cup |
apple cider vinegar
|
|
| ½ | cup |
water
|
|
| 1 | each |
cinnamon sticks
broken into pieces |
*
|
| 6 | each |
cloves
|
*
|
| 6 | each |
allspice
|
*
|
| 4 | each |
lemon zest
2 inch strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pumpkin
melon balls |
|
| 394 | ml |
sugar
|
|
| 177 | ml |
apple cider vinegar
|
|
| 118 | ml |
water
|
|
| 1 | each |
cinnamon sticks
broken into pieces |
*
|
| 6 | each |
cloves
|
*
|
| 6 | each |
allspice
|
*
|
| 4 | each |
lemon zest
2 inch strips |
*
|
Directions
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 ⅔ cups sugar, ¾ cup cider vinegar, ½ 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
