LOCATION: Recipes >> Preserving >> [two recipes follow]
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[two recipes follow]
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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 andd simmer for 2 hours or until sirup 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.
watermelon pickle
rind of 1 watermelon
3 3/4 c water
4 pices ginger
2 cinnamon sticks
1 tsp whole allspice
4 cloves
boil everything for 20 minutes. drain the water and measure
it. measure the equivalent in sugar. the mix the sugar with
that water and add melon, ginger to the syrup. simmer for an
additional 15 minutes.
[dont know where i got this recipe!]
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