| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Pickles | 1 | Servings | |
INGREDIENTS
| 4 | c | Peeled; cubed watermelon rind, green and pink portions removed |
| 3/4 | c | Sugar |
| 1 | c | Vinegar (white or cider) |
| 2 | 3-inch cinnamon sticks | |
| 1 | ts | Whole cloves |
INSTRUCTIONS
From: kapitan-white@sugar-land.oilfield.slb.com (Elsa Kapitan-White) Date: Thu, 11 Jul 1996 09:34:56 -0500 From the Houston Chronicle We may be suffering from a drought in Texas, but that makes the watermelons all the more flavorful! Combine rind, sugar, vinegar, cinnamon and cloves in a large saucepan; stir to mix. Bring to a boil over high heat, stirring often. Reduce heat, cover and simmer gently until rind is tender and translucent, about 45 to 60 minutes. Cool; refrigerate rind with liquid in a covered glass container. Store at least 12 hours before serving for flavors to blend. Will keep for two weeks in the refrigerator. Makes 6 servings, each: 177 cal, 42 g carbohudrates, 0.6 g fat, 4 mg sodium Personal note: these are very tart -- if you like less tangy pickles, substitute water for 1/3 cup of the vinegar or add more sugar. fatfree digest V96 #192 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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