Serve these appropriately seasoned and delicious 'pickles' at your next autumn or winter holiday get-together and you can be sure guests will be asking for the recipe!

Pickled Pumpkin

1 fresh pumpkin, peeled and diced (about 4 pounds prepared)
5 cups granulated sugar
5 cups distilled white vinegar
4 (2-inch) cinnamon sticks
15 whole cloves

1. Place the peeled and diced pumpkin in a large bowl.
2. In a large saucepan, combine the sugar, vinegar, cinnamon sticks and cloves. Bring to a boil and simmer for 5 minutes. Immediately pour hot pickling syrup over the pumpkin in bowl.
3. Cover and set aside for at least 8 hours, or overnight.
4. Strain the syrup into a large saucepan, bring to a boil and simmer for 5 minutes. Remove the cinnamon sticks and cloves. (If desired, leave some to decorate the pickles.)
5. Place the pumpkin back into the syrup and return to boiling. Simmer for 5 minutes, or until pumpkin is transparent but crisp. Allow the mixture to cool at room temperature.
6. Transfer pumpkin to sterile jars and ladle in enough syrup to cover the pickles. Store in the refrigerator.

Makes 32 servings.

Cook's Note: For milder flavor, add 1 cup water to the pickling syrup.