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LOCATION: Recipes >> Preserving >> Water Rind Pickle 08

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Watermelon Rind Pickles

1 watermelon rind
1 cup pickling salt
2 quarts cold water
1 Tbsp whole cloves
5 3" sticks cinnamon
1 Tbsp whole allspice
6 cups granulated sugar
4 cups white vinegar
2 cups water

Remove all pink flesh and green skin from the rinds. Cut into pieces
about 1 1/2" long and as wide as rind is thick. Measure 4 quarts
rind. Place rind in a crock. Dissolve salt in 2 quarts cold water
and pour over rind; keep rind fully covered. Soak 8 hours or
overnight. Sterilize 6 (1-pint) jars. Keep hot until needed. Prepare
lids as manufacturer directs. Drain and rinse rind thoroughly with
cold running water. In a large kettle cover rind with water and
bring to a boil. Reduce heat to low and simmer about 10 minutes or
until rind is just crisp-tender. Drain thoroughly and set aside.
Wash kettle. Tie cloves. cinnamon sticks and allspice in a piece
of cheesecloth. In washed kettle, combine spice bag, sugar, vinegar
and 2 cups water. Heat to boiling and cook 5 minutes or until
mixture is slightly thickened. Add rind and simmer 10-15 minutes
or until rind is clear. Remove from heat and discard spice bag.
Carefully pack rind into hot jars. Cover with boiling syrup leaving
1/4" headspace. Wipe jar rims, seal with hot lids and screw bands.
Process 20 minutes in a boiling water bath. Makes 6 (1 pint) jars.

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