*  Exported from  MasterCook  *

                         Watermelon Rind Pickles

Recipe By     : Maria Polushkin Robbins
Serving Size  : 8    Preparation Time :0:00
Categories    : Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7       lb           Watermelon rind -- thick
     1/4   c            Pickling salt
   1       qt           Water -- cold
   1       ts           Alum (optional)
   7       c            Sugar
   2       c            White vinegar
     1/2   ts           Oil of cinnamon *
     1/2   ts           Oil of cloves *

  * Note:

  You can substitute 2 cinnamon sticks and 12 cloves in a spice bag
  for the oils.

  Trim pink flesh and outer green from melon rind so you have white
  pulp. Cut pulp to 1" cubes. Dissolve salt in cold water and soak
  melon-rind cubes overnight.

  Make more brine as needed to keep rind covered. Combine sugar,
  vinegar, oil of cinnamon, oil of cloves in a saucepan. Bring to a
  boil and pour over rind. Cover and let stand overnight.

  In morning, sterilize canning jars and lids according to
  manufacturer's directions. Drain off syrup into a saucepan. Pack
  the rind into sterilized canning jars. Bring syrup to a boil and
  pour over rind in jars; leaving 1/2" head space. Seal with
  sterilized lids according to manufacturer's instructions. Process
  in a boiling water bath for 10 minutes.
  
  Recipe FROM: Blue Ribbon Pickles & Preserves by
  Recipe FROM: Miami Herald, Sep 28, 1995
 
  Formatted by: Lisa Crawford


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