Watermelon Pickles Recipe - Cooking Index
Watermelon Pickles Recipe - Cooking Index
| 1 tablespoon | 15ml | Watermelon (large) |
| 7 cups | 1386g / 48oz | Sugar - (3 1/2 lbs) |
| 1/2 teaspoon | 2.5ml | Oil of cinnamon |
| 1/2 teaspoon | 2.5ml | Oil of clove |
| 1 | Cider vinegar - (2 cups) |
Peel and cut into chunks the rind of one large watermelon. Cover with boiling water and cook until tender (can put a toothpick in it), but not mushy -- maybe a half hour? Drain well.
Make a syrup of sugar, oils, and vinegar. Bring it to a boil and pour over well-drained rinds in a non-metal bowl.
Let stand 24 hours; drain off syrup and re-heat it and pour over the rinds again; let stand 24 hours.
On the 3rd day, heat the rinds in the syrup and put in hot jars and seal.
This recipe yields 6 to 8 pints.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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