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, .