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.
