Refrigerator watermelon rind pickles

Yield: 1 Servings

Measure Ingredient
4 cups Peeled; cubed watermelon rind, green and pink portions removed
¾ cup Sugar
1 cup Vinegar (white or cider)
2 \N 3-inch cinnamon sticks
1 teaspoon Whole cloves

From: kapitan-white@... (Elsa Kapitan-White) Date: Thu, 11 Jul 1996 09:34:56 -0500 From the Houston Chronicle

We may be suffering from a drought in Texas, but that makes the watermelons all the more flavorful!

Combine rind, sugar, vinegar, cinnamon and cloves in a large saucepan; stir to mix. Bring to a boil over high heat, stirring often. Reduce heat, cover and simmer gently until rind is tender and translucent, about 45 to 60 minutes. Cool; refrigerate rind with liquid in a covered glass container.

Store at least 12 hours before serving for flavors to blend. Will keep for two weeks in the refrigerator. Makes 6 servings, each: 177 cal, 42 g carbohudrates, ⅗ g fat, 4 mg sodium Personal note: these are very tart -- if you like less tangy pickles, substitute water for ⅓ cup of the vinegar or add more sugar.

fatfree digest V96 #192

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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