| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves |
2 |
Servings |
INGREDIENTS
INSTRUCTIONS
Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches wide.
Cover with brine made by dissolving 1 tablespoon salt in 1 quart water. Let
stand overnight. Drain. Cover with water and boil 10 minutes. Drain.
Cover with a heavy sirup made of 1 part sugar and 1 part water. Add 1
thinly sliced lemon to each 3 quarts rind. Add whole spices if desired.
cook slowly until rind is tender and clear.
MM by Cathy Svitek
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
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