Pickled Pumpkin

This should have been posted right after Halloween but I got side tracked.
Save this one for next fall. After Halloween pumpkin prices go down, good time to buy a sugar pumpkin to pickle. Yummy!!

5 pounds pumpkin, pealed, pared and cut into 1 inch cubes
1 tsp. whole cloves
4-5 whole cinnamon sticks, broken in half
1 quart vinegar (apple or wine)
4 lbs. sugar

Place pumpkin in a large pot. In a separate pot, heat vinegar, sugar and spices. Bring to a boil and boil for 5 minutes. Pour over pumpkin. Cook over medium heat until pumpkins are tender (they change color, become almost translucent). Place into sterile jars, cover with vinegar syrup and seal at once. Note: syrup should be as close to top as possible. Hand tighten the jars, spread a towel on the counter and turn jars upside down onto the towels. Leave for a few hours to cool. When you turn the jars right side up they should be sealed (center of top should be caved in).

Can be kept in pantry for about 1 year, but don't be surprised if they don't last that long. Once people try them it's hard to stop eating them. When jar is open, refrigerate.