Pickled Pumpkin tastes nothing like what we would normally associate with pickles, perhaps a more appropriate term would be candied pumpkin or spiced pumpkin. But they are pickled in the sense that they are preserved in a brine - not only pickled but tasty and unique. Set down your pumpkin Spice latte long enough to try Pumpkin spice pickles.
10 cups cubed pumpkin
Remove spice bag and pack the pumpkin cubes in hot jars, leaving 1/2 inch of head space.
Ladle the hot brine over the pumpkin , once again be sure to retain the 1/2 inch of head space between the contents and jar rim. Quickly slide a knife or spatula down inside the jar wall to remove air bubbles.
Place lids and screw tops on jars; process jars in a boiling water bath, cover, and process for 20 minutes. Turn off heat, remove canner cover, and let canner sit for about 5 minutes. Remove the jars from canner and let cool in a draft-free place.
Label and store. Will keep for well over a year.
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