Spiced, pickled pumpkin

What to do with what's left of that Halloween pumpkin?  Well there is something, of course.  You can trim it up to make pumpkin pie, pumpkin bread and more, including apple-pumpkin soup.  Of course, you can also pickle it.  No kidding.  Here's the recipe:

5 lbs. pumpkin (or what you have)
1 tsp. whole cloves
1 tbsp. (or stick) whole cinnamon bark
4 cups vinegar
4 lbs. sugar

Trim up pumpkin and cut into cubes roughly 1 inch square.  Add vinegar and spices to a very large saucepan and stir.  Tie the spices in cheesecloth as they'll darken your pickled pumpkin if loose.  (Cheesecloth bag is removed when pumpkin pieces are ready to bottle.)  Heat to boiling and boil 5 mins. with spice bag.  Add pumpkin to saucepan and cook till tender.  Place in sterilized jars ~ either 250 ml. (jam jar size) or 500 ml (pint) are good for this.  Fill bottles with pumpkin pieces first, then add syrup to within 1/4 inch of rim.  Wipe rim with sterilized cloth and place sterilized lid on jar.  Make sure they seal.  Unsealed jars should be placed in fridge within 24 hrs.  This recipe makes about 8 pints. 

Yes, this is a very rich, decadent way to preserve pumpkin, but it's great on your pickle dish for special occasions, especially if conversation lags.  Ask guests to try it and guess what it is.  ;o)