Watermelon Rind Pickles #2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 gallon: Watermelon rind, prepared
4 tbsp: Lime, slaked
Water,
10 cup: Sugar, granulated (divided)
8 cup: Apple cider vinegar, divide
Cheesecloth,
2 tbsp: Cloves, whole
2 tbsp: Allspice, whole
4: Cinnamon sticks,
2 Pieces: Ginger root,
Directions:
From: Sami Hunter
Date: Thu, 11 Jul 1996 20:45:21 -0700
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.
EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Date: Thu, 11 Jul 1996 20:45:21 -0700
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.
EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Pickles