NaBloPoMo Pumpkin pickle

Years ago I pickled just about everything. I really enjoy canning and try to do something every year. I've had this recipe for several years but have never gotten the courage to make it. I know I'll love the whole process of preparing the pumpkin and canning, it's the eating I'm worried about. Would I eat this? I think it'll taste good but what? Do you just eat it like canned fruit? A condiment beside a meat dish? It'll be a little tart with the vinegar but sweet with the sugar and corn syrup.

I give up.

I don't know if I'll ever try this.

Pumpkin Pickle

4 cups peeled, cubed pumpkin
3/4 cup white vinegar
1 cup sugar
1/4 cup dark corn syrup
10 cloves
1 1/2 tsp cinnamon
1/2 tsp salt

Instructions

Cut the pumpkin into 1-inch cubes.
Combine pumpkin with the vinegar, sugar, corn syrup, cloves, cinnamon and
salt in a saucepan. Bring to a boil and cook over low heat until pumpkin
looks translucent or is easily pricked with a toothpick. Pack into two
one-pint sterile jars and seal. Refrigerated, keeps 3 months.

Recipe Source:
THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958