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LOCATION: Recipes >> Preserving >> Watermelon Pickles 02

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MINTED WATERMELON PICKLES

Rind of 1 large watermelon (about 12 cups cut rind)
1/4 cup salt
7 pints water (14 cups)
8 cups sugar
2 cups cinder vinegar
2 lemons, thinly sliced
3 cinnamon sticks (3 inch each)
2 teaspoons whole cloves
2 teaspoons whole allspice
1 tablespoon mint extract
Green food colouring

Pare watermelon rind, removing green and pink portions. cut rind
into 1 - 1 1/4 - inch squares. Add salt to 8 cups of water; stir
until salt is dissolved. Pour over watermelon rind snd let stand
overnight. Drain.

Cover rind with fresh water and cook, covered, about 1 hour, or
until rind is tender. Drain thoroughly.

Combine remaining 6 cups water with sugar and vinegar in a 4 quart
saucepan; cook over medium heat about 8 minutes.

Tie lemon slices and spices in a cheesecloth; add to syrup with
the rind. Cook, uncovered, until rind is clear, about 1 hour.

Stir in mint extract and several drops of food colouring; blend
well. Remove rind from from syrup with slotted spoon and pack into
hot sterlized jars. Pour syrup over rind, filling to within 1/2
inch from the top. Release air bubbles by running a knife down
the side of each jar several times. Seal immediately, following
manufacturer's directions. Cool and store.

6 to 7 pints pickles

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