Crisp Pickled Watermelon Rind
Ingredients| 1 see recipe |
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Peel and remove all the green and pink portions from the rind of a
large watermelon. Cut the rind into cubes or slices and measure 4
quarts. Drop the rind into a kettle of boiling water, boil for 5
minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at
your drugstore) in 2 quarts cold water Pour the solution over the
watermelon rind and let rind stand for 3 hours. Drain and rinse
thoroughly. Cover the rind with clear cold water, bring to a boil
and boil until the rind is tender. Combine 2 cups sugar, 1 cup
vinegar, and 4 cups water. Add 2 T each of whole allspice and whole
cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a
bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot
peppers, bring agin to a boil, and simmer for 30 minutes. Let the
rind stand in the syrup in a cool place for 12 to 24 hours. Add 3
Cups vinegar and 2-4 cups sugar according to taste, bring to a boil
and simmer until the rind is transparent. If the syrup becomes too
thick before the rind is clear, add 1/2 cup hot water from time to
time as needed. Discard the spice bag, pack the rind and the
boiling-hot syrup into hot jars and seal. Makes 8 Pints.
Servings:
8
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