Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!news.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.mindspring.com!mindspring!newspump.sol.net!ddsw1!news.mcs.net!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: Katyana Newsgroups: rec.food.recipes Subject: Pickled Pumpkin Rind Followup-To: rec.food.cooking Date: 4 Dec 1996 05:08:37 -0700 Organization: binghamton.edu Lines: 20 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: Reply-To: Katyana NNTP-Posting-Host: mack.rt66.com 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. Katyana ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.