Title: Crisp Pickled Watermelon Rind [America]
Categories: Pickle Canning
Yield: 8 Pints

4	qt	Watermelon rind
4	tb	Slaked lime
2	qt	Cold water
2	c	Sugar
1	c	Vinegar
4	c	Water
2	tb	Whole allspice
2	tb	Whole cloves
4		Cinnamon sticks
2		Pieces ginger root
2		Hot peppers
3	c	Vinegar
2	c	(to 4 cups) sugar

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 again 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.

From MMRECS01.ZIP, GEnie Food & Wine RT

From the recipe files of Sylvia Steiger

From: Dorothy Flatman Date: 08-03-98 (12:13) The Once And Future Legend (1) Cooking

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