PUMPKIN PICKLES - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making PUMPKIN PICKLES! These tasty pickles are made with fresh local pumpkin and you can use frozen pumpkin chucks. To view & download the full recipe, please view it here on our website: Our website! https://www.bonitaskitchen.com Our Cookbook link! https://www.bonitaskitchen.com/cookbook Facebook Page:   / bonitaskitchen   Ingredients: 5 CUPS ONIONS, CHOPPED 5 CUPS FRESH PUMPKIN, CHUCKED 2 TBSP SEA SALT 1 TBSP PICKLING SPICE 1 CUP WHITE SUGAR ¼ CUP WHITE VINEGAR 2 ¼ CUPS COLD WATER 1 CUP DICED TOMATOES, FRESH or CANNED 2 TBSP YELLOW MUSTARD 2 TBSP CORNSTARCH OR FLOUR 1 TSP TURMERIC POWDER 3 Bay leaves Method: Clean, peel and cut up pumpkin in small pieces, place in bowl and add sea salt over top. Then cover and let soak over night or 8 hours. Next day drain and add to boiler or large saucepan. Peel and cut up onions in small piece, add to boiler with pumpkin, add white sugar, 2 cups cold water, vinegar and put pickling spice in a cheese cloth and tie to the side of the boiler and put it down into the ingredients to cook. ( Ingredients for pickling spice, MUSTARD SEED, CORIANDER, BAY LEAVES, DILL SEED, FENUGREEK, CINNAMON, GINGER (CONTAINS SULPHITES), ALLSPICE, RED PEPPER, BLACK PEPPER, CLOVES, HIGH OLEIC SUNFLOWER OIL.) Let cook on a medium stove top heat for 1 hour, stirring occasionally. Then 5 minutes before the timer goes of add tomatoes and yellow mustard, stir in and let cook for the last 5 minutes. Then mix ½ cup cold water and cornstarch in a mason jar, shake, then add to boiler stirring it in. Add turmeric powder stirring it in until all combined and liquid starts to thicken. Prepare 6 - 8oz mason jars in a hot water bath, follow our sterilize and canning process to bottle your pumpkin pickles. Sterilizing and Canning Procedures  Method Sterilization: 1. Start by getting a large boiler and filling it about quarter full of water. 2. Then starting the water to a boil and placing your Mason jars inside then cover. 3. After let the pot boil for about 15-20 then remove your bottles and place them on paper towels or a cloth. Method for Canning Procedures: 1. After your food items are cooked and ready to bottle, scoop hot pickles and liquid put inside your Mason jars. 2. Continue doing this until all bottles are complete and leaving 1/2 inch on top. 3. Clean around the top of your bottles removing any food of rims. 4. Then place caps and lids on your jars and finger tighten. 5. Then place your jars back in hot water bath and start the boil for another 5 minutes with the cover on boiler. Then remove from water and place on the counter to go to room temperature before testing to see if jars are sealed. Remove lid and touch the cap with your finger upwards to see if its sealed if so, recap and label, date and store in cool storage. See video on www.bonitaskitchen.com for more details. I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!