| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Clprime4 | 1 | servings | |
INGREDIENTS
| 9 | c | Cubed watermelon rind |
| 1/2 | c | Salt |
| 2 | qt | Plus 2 cups water |
| 1 3/4 | c | Cider vinegar |
| 1/2 | c | Balsamic vinegar |
| 2 | c | Sugar |
| 1 | Lemon; sliced thin | |
| 2 | Sticks cinnamon; crushed | |
| 1 | ts | Whole cloves |
| 2 | ts | Cracked allspice |
INSTRUCTIONS
Prepare the watermelon rind by cutting it into 1-inch squares and removing the green skin and all but a small amount of the red meat. Place the prepared watermelon in a large bowl and soak it overnight in brine made from the salt and 2 quarts of water. When ready to prepare, drain the watermelon, wash it with fresh water, and drain it again. Place the rind in a large nonreactive saucepan with water to cover, and simmer it until it is fork-tender. Place the remaining 2 cups of water and the remaining ingredients in another large nonreactive pan, bring them to a boil, and simmer them for 15 minutes or until you have a thin syrup. Drain the watermelon rind, add it to the syrup, and continue to simmer until the rind becomes translucent. Place the watermelon rind pieces in hot sterilized jars, cover them with the (unstrained) syrup, and seal them according to proper canning procedures. The pickles will keep for several months Converted by MC_Buster. Per serving: 1680 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g Protein; 451g Carbohydrate; 0mg Cholesterol; 51181mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 28 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0018 Converted by MM_Buster v2.0n.
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