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LOCATION: Recipes >> Preserving >> Water Rind Pickle 06

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4 quarts watermelon rinds (the rind of one large watermelon)
2 tablespoons salt
1 quart white distilled vinegar
8 cups sugar
1/4 cup crumbled cinnamon sticks
1 tablespoon whole cloves
1 small lemon, thinly sliced

Peel the green skin off the melon rind and trim off any remaining
pink flesh.

Cut into one-inch squares and place in a large stock pot. Add the
salt and enough boiling water to cover. Simmer over low heat until
the rind is tender, about 15 to 20 minutes. Drain the rind and
chill in very cold water for at least two hours or as long as six
hours. Combine the vinegar and sugar in a large pot and bring to
a boil over high heat, stirring to dissolve the sugar completely.
Reduce the heat to low. Tie the cinnamon and cloves in a square of
cheesecloth and add to the syrup mixture. Add the lemon slices.
Drain the rind, place in the syrup and simmer over low heat until
the rind becomes slightly transparent, about 30 minutes. Remove
and discard the spice bag. Pack the rind and syrup into hot,
sterilized canning pint-size jars, leaving a one-fourth inch space
at the top of each jar. Wipe the jar rims with a clean, damp cloth,
fit them with the hot lids, and tightly screw on the metal rings.
Process in a bath of boiling water for 10 minutes (the water should
cover the jars by one inch), then cool on a wire rack, and store
in a cool, dark place. Refrigerate after opening. Makes 4 pints.


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