PICKLED PUMPKIN BALLS
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 2/3 cups sugar, 3/4 cup cider vinegar, 1/2 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,
stirring and washing down any sugar crystals clinging to the sides of the
pan with a brush dipped in cold water until the sugar is dissolved, and cook
syrup, undisturbed, for 5 minutes. Add the pumpkin balls, simmer the mixture
for 15 minutes, and transfer the balls with a slotted spoon to a 1-pint jar.
Reduce the syrup over high heat to 1 cup, pour it and the spices over the
balls, and let the mixture cool. Chill the mixture, covered, for at least 3
hours. Transfer the pickles to a small serving bowl. Keep covered and
chilled, for 1 week.
Yield: 1 pint