Pickled Pumpkin Rind
- 1 pound peeled pumpkin rind, cut into 1" pieces or smaller
- 1 1/2 cup sugar
- grated peel and juice of 1 lemon
- 1 ounce chopped, candied ginger
- 1 teaspoon allspice
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.