| 摘要 |
A process for converting pumpkin meat into a desirable flavored sweet-sour pickle, particularly with the use of specific spices. The process includes the chilling of the pumpkin in a brine with ice at 40 DEG to 45 DEG F. for approximately 5 hours or more to achieve crispness, subsequently draining and rinsing, partially cooking, and subsequently combining the partially cooked pumpkin with sugar, distilled white vinegar, water, cinnamon, cloves, allspice, mustard seed, nutmeg and ginger root.
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