Sweet pickled watermelon rind

1 servings

Ingredients

Quantity Ingredient
6 pounds Cut up watermelon rind; (All green and pink removed meticulously) (approx. 26 lb. watermelon)
4 tablespoons Salt
1 quart Cold water
9 cups Beet sugar
3 cups Cider vinegar
4½ teaspoon Whole allspice
1½ teaspoon Whole cloves
1 3-inch stick cinnamon

Directions

SYRUP

Another recipe from the same Western Beet Sugar Producers, Inc. Which we love.

Soak cut-up pieces of rind in salt-and-water solution in a bowl or crock 4 hours; drain. Place in kettle cover with warm water; cook on high heat until tender to fork touch , about 20 minutes. Drain. Set aside. I usually cut in 1 inch sticks or 1 inch squares.

SYRUP: In kettle, combine syrup ingredients (spices tied in dampened double-thick cheese cloth) Here, I am sometimes inclined to use a Stainless Steel tea caddy. Bring to a boil on high heat. Add drained, cooked rind.

Bring back to a boil, lower to medium heat. Cook until rind is transparent, about 5 minutes, stirring occasionally. Remove from heat. Take out spice bag. Pack into hot sterilized jars; seal at once. I have been known to beg the left over watermelon basket from my neighbors when they have had company - I shall never live that one down.

Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@...> on Sep 25, 1998, converted by MM_Buster v2.0l.

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