Spicy Hot Dill PicklesBasic Dill Pickles Sweet Frozen Cucumbers Sour Cucumber Pickles Quick Fresh Pack PicklesCurried CucumberCucumber Salad PicklesSpicy Frozen Cucumbers Mustard PicklesSweet Gherkin Pickles
TomatoesGreen Tomato Sweet PicklesSpicy Tomato PicklesKosher Tomato Pickles
FruitsPickled StrawberriesFruit PicklesPickled Watermelon RindPickled Crab ApplesPickled PumpkinPickled PearsPickled PeachesPickled GrapesPickled Gooseberry
MiscellaneousPickled EggplantAsian Hot Pickled CabbageSpicy Pickled GarlicRhubarb PicklesSpicy Beet PicklesPickled OkraSweet Carrot Pickles
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.