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06-30-2002, 10:32 AM #1LissGuest
Requested: Watermelon Rind Pickles (recipe)
<font face="Verdana">Watermelon Rind Pickles<font size="-1"><font face="Verdana">
<font face="Verdana">This recipe makes 3 pints and requires the rind of one medium watermelon.
<ul>[*]<font face="Verdana">8 cups prepared rind [*]<font face="Verdana">1/2 cup pickling salt (coarse) [*]<font face="Verdana">8 cups cold water [*]<font face="Verdana">3 cups white granulated sugar [*]<font face="Verdana">2 cups white vinegar [*]<font face="Verdana">5-6 cinnamon sticks [/list]
<font face="Verdana">Prepare The Rind
Remove dark green peel from watermelon. Cut rind into rectangular pieces approximately 1"x2" until you have 8 cups of rind strips. Layer rind and salt in a stainless steel bowl or pickling crock. Soak 12 hours.
Drain and rinse twice in cold water, then place rind and 8 cups cold water into a stainless steel saucepan and boil until fork tender (10 minutes). Drain again.
<font face="Verdana">Prepare The Solution
Combine sugar, vinegar and broken cinnamon sticks in a saucepan and bring to a boil, reduce heat but keep at a slow boil for one hour.
<font face="Verdana">And Can
Immerse glass mason jars in boiling water for 10 minutes. If using self-sealing lids boil as well for 5 minutes. Into hot (now sterilized) jars distribute rind strips and add pickling solution to within 1" of jar top. Wipe jar rim before securing lids.
<font face="Verdana">Shelf Life
Store jars in a cool, dark place and let set for 6-8 weeks before opening. Consume within 8 months.
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