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CRISP PICKLED WATERMELON RIND

Category:    Pickles, Fruits
Yield:8 servings
 
      1 x  See Recipe                     
 
  Peel and remove all the green and pink portions from the rind of a large
  watermelon.  Cut the rind into cubes or slices and measure 4 quarts.  Drop
  the rind into a kettle of boiling water, boil for 5 minutes, and drain.
  Cool.  Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts
  cold water Pour the solution over the watermelon rind and let rind stand
  for 3 hours.  Drain and rinse thoroughly.  Cover the rind with clear cold
  water, bring to a boil and boil until the rind is tender.  Combine 2 cups
  sugar, 1 cup vinegar, and 4 cups water.  Add 2 T each of whole allspice and
  whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a
  bag.  Bring to a boil and boil for 5 minutes.  Add the rind and 2 hot
  peppers, bring agin to a boil, and simmer for 30 minutes.  Let the rind
  stand in the syrup in a cool place for 12 to 24 hours.  Add 3 Cups vinegar
  and 2-4 cups sugar according to taste, bring to a boil and simmer until the
  rind is transparent.  If the syrup becomes too thick before the rind is
  clear, add 1/2 cup hot water from time to time as needed.  Discard the
  spice bag, pack the rind and the boiling-hot syrup into hot jars and seal.
  Makes 8 Pints.
 

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