| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | servings | ||
INGREDIENTS
| 6 | lb | Cut up watermelon rind; (All green and pink removed meticulously) (approx. 26 lb. watermelon) |
| 4 | tb | Salt |
| 1 | qt | Cold water |
| 9 | c | Beet sugar |
| 3 | c | Cider vinegar |
| 4 1/2 | ts | Whole allspice |
| 1 1/2 | ts | Whole cloves |
| 1 | 3-inch stick cinnamon |
INSTRUCTIONS
SYRUP Another recipe from the same Western Beet Sugar Producers, Inc. Which we love. Soak cut-up pieces of rind in salt-and-water solution in a bowl or crock 4 hours; drain. Place in kettle cover with warm water; cook on high heat until tender to fork touch , about 20 minutes. Drain. Set aside. I usually cut in 1 inch sticks or 1 inch squares. SYRUP: In kettle, combine syrup ingredients (spices tied in dampened double-thick cheese cloth) Here, I am sometimes inclined to use a Stainless Steel tea caddy. Bring to a boil on high heat. Add drained, cooked rind. Bring back to a boil, lower to medium heat. Cook until rind is transparent, about 5 minutes, stirring occasionally. Remove from heat. Take out spice bag. Pack into hot sterilized jars; seal at once. I have been known to beg the left over watermelon basket from my neighbors when they have had company - I shall never live that one down. Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@megsinet.net> on Sep 25, 1998, converted by MM_Buster v2.0l.
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