Watermelon pickle
12 Half pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Watermelon rind (outer green |
| Peeled, pink pulp removed) | ||
| 2 | quarts | Cold water |
| 1 | tablespoon | Slake lime |
| 2 | tablespoons | Whole allspice |
| 2 | tablespoons | Whole cloves |
| 1 | quart | Vinegar |
| 1 | quart | Water |
| 3½ | pounds | Sugar |
| 6 | Pieces stick cinnamon | |
Directions
Remove all pink pulp from rind and peel. Weigh. Cut in 1-inch cubes.
Combine cold water and lime; pour over rind. Let stand 1 hour. Drain.
Cover with fresh cold water. Simmer 1 hour or until tender. Drain.
Tie spices in cheesecloth. Combine vinegar, remaining water and sugar. Heat until sugar dissolves. Add spice bag and rind. Simmer gently 2 hours. Add green vegetable color to your taste. Pack rind in hot sterile jars. Fill with boiling hot syrup. Seal.
Yield: approx. 12 half pints.