WATERMELON RIND PICKLES
8 to 10 cups cut watermelon rind (white part only, 1-inch pieces)
2 tablespoons lime juice
3 cups white vinegar
6 cups sugar
2 cinnamon sticks, broken in half
1 tablespoon whole cloves
Place watermelon rind in a large saucepan. Add lime juice and enough water to cover. Let soak 1 hour. Drain.
Return rind to saucepan. Add enough water to cover. Cook until fork-tender, about 1 hour. Drain.
Combine 3 cups water, vinegar and sugar in the saucepan. Tie cinnamon sticks and cloves in a piece of cheesecloth. Add to saucepan. Bring to a boil. Cook until the mixture is the consistency of a syrup.
Add rind. Bring to a boil. Cook until rind is clear, about 1 hour.
Discard spice bag. Pour rind and liquid into hot, sterilized pint jars. Cool. Cover and store in refrigerator.
Makes 5 to 6 pints
Source: Linda Scarbrough, Lewis Center, Columbus Dispatch, September 1999
8 to 10 cups cut watermelon rind (white part only, 1-inch pieces)
2 tablespoons lime juice
3 cups white vinegar
6 cups sugar
2 cinnamon sticks, broken in half
1 tablespoon whole cloves
Place watermelon rind in a large saucepan. Add lime juice and enough water to cover. Let soak 1 hour. Drain.
Return rind to saucepan. Add enough water to cover. Cook until fork-tender, about 1 hour. Drain.
Combine 3 cups water, vinegar and sugar in the saucepan. Tie cinnamon sticks and cloves in a piece of cheesecloth. Add to saucepan. Bring to a boil. Cook until the mixture is the consistency of a syrup.
Add rind. Bring to a boil. Cook until rind is clear, about 1 hour.
Discard spice bag. Pour rind and liquid into hot, sterilized pint jars. Cool. Cover and store in refrigerator.
Makes 5 to 6 pints
Source: Linda Scarbrough, Lewis Center, Columbus Dispatch, September 1999
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