Cooking with Susie Q (week of August 23, 2017)

7 years ago

With our growing season winding down, many of you are looking for ways to preserve the fruits (and vegetables) of our labor. I had an email from Mandy in Ashland sharing her recipe for “Pickled Pumpkin”. It sounds spicy, sweet and yummy. Mandy claims it’s also a great way to rescue Halloween pumpkins.  

We also heard from Ellen in New Brunswick. Her Lady Ashburnham pickles are a great way to use some of those cucumbers that hid under the leaves and grew a little large for salads or dill spears.

Pickled Pumpkin

4 pounds peeled and diced pumpkin

5 cups white sugar

5 cups distilled white vinegar

4 cinnamon sticks

15 whole cloves

Directions: 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.

Lady Ashburnham Pickles

16 cucumbers (peeled, seeded and chopped)

1/4 cup canning salt

1 quart onion, chopped

2 red peppers, chopped

2 green peppers, chopped

1 pint vinegar

4 cups sugar

1/2 cup flour

1 tablespoon dry mustard

1 tablespoon turmeric

1 teaspoon mustard seeds

1/2 teaspoon celery seed

Directions: Sprinkle salt on chopped cucumbers, mix well and let set for several hours. Drain, wash and drain well. In a large heavy bottomed pan (or roasting pan) add vinegar, sugar, flour and spices. Whisk well.

Add cucumbers, onions and peppers. Cook over medium heat, ( or in a 350F oven) stirring often until mixture and sauce comes to a simmer. The vegetables need to be heated through. Pack in hot sterilized jars. Seal with hot sterilized lids. Put in a hot water bath for 10 minutes.

I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years ? Can I help you find it? Do  you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456,Houlton, Maine 04730.