Watermelon pickle
- Main Ingredient: Various Fruits
- Preparation: Canned and Preserved
- Course: Condiments Pickles
- Yield:
Watermelon pickle ingredients
- 4 lb Watermelon rind (outer green
- Peeled, pink pulp removed)
- 2 qt Cold water
- 1 T Slake lime
- 2 T Whole allspice
- 2 T Whole Cloves
- 1 qt Vinegar
- 1 qt water
- 3 1⁄2 lb Sugar
- 6 Pieces stick cinnamon
Cooking Watermelon pickle
1. Remove all pink pulp from rind and peel.
2. Weigh.
3. Cut ini 1-inch cubes.
4. Combine cold water and lime; pour over rind.
5. Let stand 1 hour.
6. Drain.
7. Cover with fresh cold water.
8. Simmeri 1 hour or until tender.
9. Drain.
10. Tie spices in cheesecloth.
11. Combine vinegar, remaining water and sugar.
12. Heat until sugar dissolves.
13. Add spice bag and rind.
14. Simmer gently 2 hours.
15. Add green vegetable color to your taste.
16. Pack rind in hot sterile jars.
17. Fill with boiling hot syrup.
18. Seal. Yield: approx.
19. 12 half pints.
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