"Watermelon Pickles" Recipe

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4 lbs. thick watermelon rind
2 T. whole spice
2 T. whole cloves
1 12 quart vomegar
4 1/2 lb. sugar
Lime water: 2 qt. water + 2 T. lime (calcium oxide, get drug store)
10 sticks cinnamon
1 quart water

Trim off green skin and pink flesh. Weigh 4 lbs. of the remaining portion and cut in 1" pieces. Soak for 2 1/2 hours in limewater. Drain, cover with fresh water, and cook for 1 1/2 hours or until tender. Add more water as needed. Let stand several hours or overnight. Drain. Put spices loosely in a clean, thin, white cloth, tie top tightly. Bring to boiling the spices, vinegar, 1 quart water and sugar. Add the watermelon rind and boil slowly for 2 hours, or until the syrup is fairly thick. Remove spice bag; pack watermelon rind in sterilized hot jars. Pour syrup over rind, filling jars to top. Seal tightly. Turn jars upside down. Do not move until cool.

-- Marie (rainbarrel55@yahoo.com), April 18, 2002

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