Pickled watermelon rind i

Pickled watermelon rind i
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Pickled watermelon rind i ingredients

  • 1 large Watermelon (about 25 lb)
  • 2 T Kosher salt
  • 3 c Sugar
  • 2 c Cider vinegar
  • 1⁄2 Inch length of fresh
  • -ginger, peeled
  • 1⁄2 t Ground mace
  • 2 small Cinnamon sticks
  • 1 Lemon, thinly sliced

Cooking Pickled watermelon rind i

1. Cut watermelon in half; remove flesh and seeds.
2. Using a metal spoon, scrape rind to remove all traces of pink.
3. Cut rind crosswise into 1-inch-wide strips.
4. Using a vegetable peeler or a small sharp knife, peel the green skin from the rind.
5. Cut away any bruises or bad spots.
6. Cut rind into 2-inch lengths.
7. In a large nonreactive bowl, combine salt and 1 gallon cold water.
8. Add rind; let soak in brine overnight.
9. Rinse rind 2 or 3 times in fresh cold water and drain well.
10. Combine sugar and vinegar in a large nonreactive pot and heat until sugar is dissolved.
11. Foldi an 8-by-16-inch piece of cheesecloth in half to make a square; rinse and squeeze dry. Place, ginger, spices and lemon on the cheesecloth.
12. Tie cloth dosed with one end of a 12-inch piece of cotton string.
13. Tie a loop in the other end and slip it over the handle of a wooden spoon.
14. Suspend spice bag in the vinegar syrup by placing the spoon across the top of the pot. Add the rind and return to a boil.
15. Reducei heat, simmer for 30 minutes, and let sit overnight.
16. Discard spice bag. Wash 7 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well.
17. Place jars upright on wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil.
18. Boil for 15 minutes.
19. Turn off heat, leaving jars in water.
20. Sterilizei lids according to manufacturers instructions.
21. Using stainless-steel tongs, remove jars from water and place on a layer of clean towels.
22. With a slotted spoon, transfer rind to jars, leaving ¾ inch of space beneath the rim. Pour hot syrup over rind, covering it by ¼ inch and leaving ½ inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along inside of each jar to release any air bubbles.
23. Wipe mouth of jar with a clean, damp cloth.
24. Place hot lid on jar, turn screw band tightly without forcing.
25. Place a wire rack in the bottom of a large pot and fill part way with hot water.
26. Using a jar lifter, place jars upright on rack.
27. Add enough hot water to cover by 2 inches, and bring to a boil.
28. Boil for 10 minutes.
29. Remove jars from water bath; let stand on clean dish towels for 24 hours.
30. Check cool jars for the slight indentation in the lids that indicates a vacuum seal.
31. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles con- sumed within a week.
32. Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks.
33. Store opened jars in the refrigerator.
34. Martha stewart living/october/94.

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