Watermelon pickle

Yield: 12 Half pints

Measure Ingredient
4 pounds Watermelon rind (outer green
\N \N 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 \N Pieces stick cinnamon

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.

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