PHOTO PROVIDED Pictured above is the finished product from the pickled pumpkin recipe submitted by Helen Prien.

(Editor’s Note: This recipe was submitted to us by Helen Prien. Thank you Helen for sharing this recipe with our readers!)

Do you hate to see all the wasted pumpkin after Halloween? While I lost my mom’s original recipe, this one is close. Great at fall holiday dinners and as gifts!

Pickled Pumpkin

2 lbs pumpkin, cleaned, peeled and diced into cubes

2 cups apple cider vinegar

1 cup water

3 cups sugar (you can try brown sugar for a different take)

1 tsp salt

3 tbsp fresh ginger, chopped

15 whole cloves

10 whole allspice berries

2 cinnamon sticks (some people also like to add a vanilla bean pod)

1-2 bay leaves

Preparation: Boil some clean mason jars in hot water to clean them and set aside.

Bring the vinegar, sugar, water, ginger and spices to a boil in a large pot and add the diced pumpkin. Bring down to a simmer and cook until the pumpkin pieces are clear and tender, 3-4 minutes. Using a slotted spoon, scoop out the pumpkin bits and place into the prepared mason jars.

Continue boiling the liquid until it thickens, about 15 minutes. Pour the liquid over the pumpkin in the mason jars, screw on the lids and let sit at room temperature overnight.

Keep the jars in a cool and dark spot until ready to use! We kept the ones for our own use in the fridge.