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Refrigerator Watermelon Rind Pickles

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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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