*  Exported from  MasterCook  *
 
                          WATERMELON RIND PICKLES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----FORMATTED BY LISA
                         CRAWFORD----------------
    7       lb           Thick watermelon rind
      1/4   c            Pickling salt
    1       qt           Cold water
    1       t            Alum (opt)
    7       c            Sugar
    2       c            White vinegar
      1/2   ts           Oil of cinnamon*
      1/2   ts           Oil of cloves*
 
   *Note: You can substitute two sticks of cinnamon and
   about 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-inch cubes overnight.
   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 lidss
   according to manufacturer’s instructions.  Process ina
   boiling water bath for 10 minutes.
   
   Nutritional info per 2 tbls: 48 cal; .2g pro, 12g
   carb, .1g fat (2%), .1g fiber, 0 mg chol, 201mg sodium
   Exchanges: .1 fruit, .7 bread
   
   Source: Blue Ribbon Pickles & Preserves by Maria
   Polushkin Robbins (St Martin’s Press) Miami Herald,
   9/28/95
  
 
 
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