| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
96 |
Servings |
INGREDIENTS
| 1 |
lg |
Watermelon rind |
| 1 |
qt |
Water |
| 1/4 |
c |
Kosher salt |
| 1 |
qt |
Cider vinegar |
| 8 |
c |
Sugar |
| 8 |
|
Whole cinnamon sticks — |
|
|
Broken up |
| 1 |
tb |
Whole cloves |
| 1 |
tb |
Allspice berries |
INSTRUCTIONS
Peel and remove all green and pink portions from rind. Cut into 1 inch
cubes and soak in salt water overnight. Drain and cover with fresh water.
Cook until almost tender. Drain. Make a syrup of vinegar and sugar. Tie
spices in a cheesecloth bag and add to syrup. Boil 15 minutes, then let
stand 15 minutes. Remove spice bag. Add drained watermelon rind. Cook until
clear. Pack into sterile jars and seal according to manufacturer's
instructions. Makes 6 pints, about 96 two-tablespoon servings.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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