*  Exported from  MasterCook  *

                        WATERMELON RIND PICKLES

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
         ---           -----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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