| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves, Pickles |
12 |
Half pints |
INGREDIENTS
| 4 |
lb |
Watermelon rind (outer green |
|
|
Peeled, pink pulp removed) |
| 2 |
qt |
Cold water |
| 1 |
tb |
Slake lime |
| 2 |
tb |
Whole allspice |
| 2 |
tb |
Whole cloves |
| 1 |
qt |
Vinegar |
| 1 |
qt |
Water |
| 3 1/2 |
lb |
Sugar |
| 6 |
|
Pieces stick cinnamon |
INSTRUCTIONS
Remove all pink pulp from rind and peel. Weigh. Cut in 1-inch cubes.
Combine cold water and lime; pour over rind. Let stand 1 hour. Drain. Cover
with fresh cold water. Simmer 1 hour or until tender. Drain. Tie spices in
cheesecloth. Combine vinegar, remaining water and sugar. Heat until sugar
dissolves. Add spice bag and rind. Simmer gently 2 hours. Add green
vegetable color to your taste. Pack rind in hot sterile jars. Fill with
boiling hot syrup. Seal.
Yield: approx. 12 half pints.
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