Watermelon Rind Pickles Recipe
Yield: 8 PintsRecipe by luhu.jp
Ingredients:
FORMATTED BY LISA CRAWFORD
7 lbs: Thick watermelon rind,
1/4 cup: Pickling salt,
1 quart: Cold water,
1 tsp: Alum, opt
7 cup: Sugar,
2 cup: White vinegar,
1/2 tsp: Oil of cinnamon*,
1/2 tsp: Oil of cloves*,
Directions:
*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 manufacturers
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 manufacturers 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
Martins Press) Miami Herald, 9/28/95
Source from luhu.jp
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 manufacturers
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 manufacturers 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
Martins Press) Miami Herald, 9/28/95
Source from luhu.jp