Watermelon rind pickles #2
1 Servings
Quantity | Ingredient | |
---|---|---|
1 | gallon | Watermelon rind; prepared |
4 | tablespoons | Lime (slaked) |
Water | ||
10 | cups | Sugar; granulated (divided) |
8 | cups | Apple cider vinegar (divide) |
Cheesecloth | ||
2 | tablespoons | Cloves; whole |
2 | tablespoons | Allspice; whole |
4 | Cinnamon sticks | |
2 | Pieces Ginger root |
From: Sami Hunter <samih@...> Date: Thu, 11 Jul 1996 20:45:21 -0700 Peel watermelon, removing all green and pink flesh; cut rind into cubes and measure a gallon. Heat a large pot of boiling water; drop rind in and boil for 5 minutes. Drain and cool. Dissolve slaked lime in 2 quarts cold water. Pour over rind; let stand for 4 hours. Drain and rinse thoroughly. Cover rind with cold water and bring to boil; boil till rind is tender and drain.
Combine 4½ cups sugar, 2 cups vinegar and 8 cups water. Add allspice, cloves, cinnamon and ginger root (all tied in a cheesecloth bag). Bring to boil; boil for 5 minutes. Add rind and return to boil. Lower heat and simmer for 30 minutes. Leave rind standing in syrup in cool place between 12 and 24 hours.
Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil. Reduce heat and simmer until rind is transparent and syrup is almost as thick as honey. If syrup gets too thick before rind becomes transparent, add ½ cup hot water, a little at a time, as needed.
Discard bag. Pack boiling rind and syrup into hot jars and seal. Store at least a month before serving.
EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
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