Watermelon Rind Pickles(Mom)

* Exported from MasterCook *

WATERMELON RIND PICKLES (MOM)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mom

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ga Watermelon rind, prepared
4 tb Lime (slaked)
Water
10 c Sugar, granulated (divided)
8 c Apple cider vinegar (divide)
Cheesecloth
2 tb Cloves, whole
2 tb Allspice, whole
4 Cinnamon sticks
Ginger root (2 pieces)

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 4 1/2 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 1/2 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.



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