Watermelon Rind Pickles #2

INGREDIENTS

INSTRUCTIONS

From:    Sami Hunter <samih@IX.NETCOM.COM>
Date:    Thu, 11 Jul 1996 20:45:21 -0700
Peel watermelon, removing all green and pink flesh; cut rind into cubes and
measure a gallon.  Heat a large pot of boiling water; drop rind in and boil
for 5 minutes.  Drain and cool.
Dissolve slaked lime in 2 quarts cold water.  Pour over rind; let stand for
4 hours.  Drain and rinse thoroughly.  Cover rind with cold water and bring
to boil; boil till rind is tender and drain.
Combine 4 1/2 cups sugar, 2 cups vinegar and 8 cups water.  Add allspice,
cloves, cinnamon and ginger root (all tied in a cheesecloth bag). Bring to
boil; boil for 5 minutes.  Add rind and return to boil.  Lower heat and
simmer for 30 minutes. Leave rind standing in syrup in cool place between
12    and 24 hours.
Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil. Reduce
heat and simmer until rind is transparent and syrup is almost as thick as
honey.  If syrup gets too thick before rind becomes transparent, add 1/2
cup hot water, a little at a time, as needed.
Discard bag.  Pack boiling rind and syrup into hot jars and seal.  Store at
least a month before serving.
EAT-L Digest 11 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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