Subj : 5/16 Int'l Pickle Day - 3
To   : All
From : Dave Drum
Date : Fri May 16 2025 08:19:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Watermelon Rind Pickle
 Categories: Fruits, Preserving, Citrus
      Yield: 1 Batch
 
      7 lb Watermelon rind; peeled
  2 1/2 qt Water
    1/3 c  Salt
  6 1/2 c  Brown sugar
      2 c  Vinegar
      1 c  Water
      1 tb Whole cloves
      2    Cinnamon sticks
      2    Lemons
 
  Pare off the outer green from watermelon rind and cut in
  1" squares.
  
  Put rind in large bowl and pour over them the salt and
  water mixed (brine). Let soak for three days. Drain and
  let stand in fresh water for one hour.
  
  Make a syrup of sugar, vinegar, water and spices.  Cut
  the lemon (rind and all) paper thin. Put melon rind and
  lemon into hot syrup and boil until watermelon is clear.
  Seal in jars. *
  
  From South Union, Ky. In "The Shaker Cook Book: Not by
  Bread Alone" by Caroline B. Piercy.  New York: Crown
  Publishers, Inc., 1953.
  
  Typed for you by Cathy Harned.
  
  Recipe from: http://www.recipesource.com
  
  * My grandmother used the hot water canning method in
  her Mary Dunbar canning rig. My Grandfather and I ate a
  lot of these. - UDD
  
  Uncle Dirty Dave's Archives
 
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