LOCATION: Recipes >> Preserving >> Watermelon Pickles 01
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Watermelon Pickles 01
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Watermelon Pickles
1 thick rind of one large watermelon
7 cups sugar (3-1/2 pounds)
1/2 teaspoon oil of cinnamon
1/2 tsp oil of clove
1 pint cider vinegar (2 cups)
Peel and cut into chunks the rind of one large watermelon. Cover
with boiling water and cook until tender (can put a toothpick in
it), but not mushy -- maybe a half hour? Drain well.
Make a syrup of sugar, oils, and vinegar. Bring it to a boil and
pour over well-drained rinds, in a non-metal bowl. Let stand 24
hours; drain off syrup and re-heat it and pour over the rinds again
let stand 24 hours. On the 3rd day, heat the rinds in the syrup
and put in hot jars and seal. Yield: 6-8 pints.
I stick these in a boiling water bath for about 5 minutes to be
sure they seal.
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