| 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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