Spicy Sweet Pumpkin Planks

These pickled planks make wraps, sandwhiches and hearty salads stand out from the crowd with a magical zap and zing.

Ingredients (makes 5-6 pints)
10 cups peeled and sliced (1/8”) sugar or pie pumpkin
2 cups vomFASS Apple Balsamic vinegar
2 cups vomFASS Ginger-Grape Balsamic Vinegar with Lemon
1⅓ cups distilled water
2 cups organic cane sugar
1 cinnamon stick
3 cloves fresh garlic, cut in half
6 allspice berries
6 black pepper corns
2 serrano chilies, sliced
6 whole cloves
2 tsp Kosher salt

Directions
Make up a brine with vinegars, water, salt, and spices. Bring it to a boil. 
Cut the cleaned pumpkin into inch-wide sticks and then slice them thinly (1/8 inch or so) with a sharp knife or mandolin slicer. 
For a soft-textured refrigerator pickle, simmer the slices in the brine for 3 to 5 minutes, until barely tender, and spoon into jar. For a crunchy pickle: Fill jars to 1” below rim with uncooked pumpkin slices. 
Remove cinnamon stick from brine and, if possible, divide spices evenly among the jars.
Fill jars with hot brine to ½” below rim. 
Seal jars and refrigerate them after they've cooled.

Alternative:
For a canned pickle, place the raw slices directly in sterilized jars. Cover pumpkin slices with hot brine and process for 10 minutes at a boil following USDA Guidelines for water bath canning.

Pumpkin Magic

Pumpkin Pie Pickles