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Print this Recipe    Pickled Pumpkin Rind

Pickled Pumpkin Rind

1 lb peeled pumpkin rind, cut into 1" pieces or smaller
1.5 cups sugar
grated peel and juice of 1 lemon
1 oz chopped, candied ginger
1 teaspoon allspice
cloves

Pour the sugar over the pumpkin rind and leave covered in refrigerator
overnight. Pour into pan and add remaining ingredients. Cook over
low heat until rind is somewhat transparent. Can and seal.

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