Serves: 0
Total Calories: 10,560
Cut watermelon rind into pieces and remove green skin and pink flesh. Dice the resultant rind into 1-inch cubes cover with water and boil until the pieces are tender when pierced with a fork. Drain. Mix salt, alum, vinegar and sugar in a large saucepan and bring to a boil. Pour over the rind just covering it. Do this for 3 mornings, then on the 4th morning add cinnamon and oil of cloves to syrup, heat to boiling and pour over rind. Do this for a total of 5 mornings. On the last morning simmer the rind in the syrup for 10 minutes. Pack the rind in sterile jars. Boil syrup again and pour over the rind in the jars. Seal and process 15 minutes in a boiling-water bath.
Note: Add 2 or 3 maraschino cherries and 2 or 3 pieces of candied lemon peel to each jar for color and extra flavor.
This Watermelon Pickles recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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