 |
 |
 |
 |
 |
 |
 |
 |
 |
Watermelon
Rind Pickles
2 lbs of watermelon rinds
4 cups of sugar
2 cups of white vinegar
2 cups of water
1 lemon thinly sliced
2 Tablespoons of cinnamon
1 Tablespoon of whole cloves
Trim dark gr. and pink parts from rind. Cut rind in 1 inch cubes. Fill pot
with 1 qt. water and 1/4 cup of salt and weight down with plate. Soak
overnight.
Cook in salt next morning until just tender; drain
Combine sugar, vinegar, water, lemon and spices tied in bag. Simmer 10
minutes, remove spice bag; add watermelon rind. Simmer until clear. Fill hot
sterilized jars to 1/2 inch from the top. Seal- makes 3 pints.
2 lbs of watermelon rinds
4 cups of sugar
2 cups of white vinegar
2 cups of water
1 lemon thinly sliced
2 Tablespoons of cinnamon
1 Tablespoon of whole cloves
Trim dark gr. and pink parts from rind. Cut rind in 1 inch cubes. Fill pot
with 1 qt. water and 1/4 cup of salt and weight down with plate. Soak
overnight.
Cook in salt next morning until just tender; drain
Combine sugar, vinegar, water, lemon and spices tied in bag. Simmer 10
minutes, remove spice bag; add watermelon rind. Simmer until clear. Fill hot
sterilized jars to 1/2 inch from the top. Seal- makes 3 pints.