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LOCATION: Recipes >> Preserving >> Water Rind Pickle 03

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Watermelon Pickle

4 lb (about 2 qts) watermelon rind
10 2-inch pieces cinnamon
2 tbsp whole allspice
2 tbsp whole cloves
1 1/2 qts white vinegar
1 lemon sliced thin
1 qt water
10 cups sugar
2 tbsp preserved ginger sliced thin (optional)

Cut off green and pink parts of rind; slice or cut into strips 2
inches long and an inch wide. Soak for about 2 1/2 hours in 2
quarts water with 2 tbsp salt. Drain, cover with fresh water, and
cook until tender, adding more water as needed. Let stand in
cooking water several hours.

Tie whole spices in a bag and add to vinegar, lemon, water, sugar,
and ginger (if used). Boil 5 minutes, add watermelon rind and
simmer for 2 hours or until syrup is fairly thick and rind transparent.
Remove spice bag, pack pickles into jars, and fill with boiling
sirup to within 1/4 inch of top. Seal.

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