| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
6 |
Servings |
INGREDIENTS
| 1 |
|
Watermelon |
| 1 |
ga |
Water |
| 1 |
c |
Slaked lime |
| 1 |
qt |
Vinegar |
| 7 |
c |
Sugar |
| 1 |
ts |
Pickling spices |
INSTRUCTIONS
Select watermelon with thick rind. Eat watermelon. Save rinds. Remove outer
skin and pink flesh from rind. Use only greenish-white part of rind; cut
into strips or 1-inch cubes. Combine water and lime; add rind and soak
overnight in refrigerator. Drain and rinse in cold water. Add fresh water
and boil 30 minutes. Drain. Combine vinegar, sugar and spices. Pour over
rind. Boil slowly until cubes look clear (about 1 hour) being sure cubes
are covered with syrup throughout cooking. Add water if syrup cooks down.
Pack pickles in hot, sterile jars; cover with syrup and seal. Makes about 8
pints.
NOTE: Get a book on canning if unsure about sealing and processing.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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