Watermelon Rind Pickles

* Exported from MasterCook *

WATERMELON RIND PICKLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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--- -----FORMATTED BY LISA
CRAWFORD----------------
7 lb Thick watermelon rind
1/4 c Pickling salt
1 qt Cold water
1 t Alum (opt)
7 c Sugar
2 c White vinegar
1/2 ts Oil of cinnamon*
1/2 ts Oil of cloves*

*Note: You can substitute two sticks of cinnamon and
about 12 cloves in a spice bag for the oils. Trim pink
flesh and outer green from melon rind so you have
white pulp. Cut pulp to 1-inch cubes overnight.
Dissolve salt in cold water and soak melon-rind cubes
overnight. Make more brine as needed to keep rind
covered. Combine sugar, vinegar, oil of cinnamon, oil
of cloves in a saucepan. Bring to a boil and pour over
rind. Cover and let stand overnight. In morning,
sterilize canning jars and lids according to
manufacturer's directions. Drain off syrup into a
saucepan. Pack the rind into sterilized canning jars.
Bring syrup to a boil and pour over rind in jars;
leaving 1/2" head space. Seal with sterilized lidss
according to manufacturer's instructions. Process ina
boiling water bath for 10 minutes.

Nutritional info per 2 tbls: 48 cal; .2g pro, 12g
carb, .1g fat(2%), .1g fiber, 0 mg chol, 201mg sodium
Exchanges: .1 fruit, .7 bread

Source: Blue Ribbon Pickles & Preserves by Maria
Polushkin Robbins (St Martin's Press) Miami Herald,
9/28/95



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