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Watermelon Pickles | ||
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Zucchinii Pickles | ||
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Watermelon Pickles
Ingredients:
7 c. trimmed and cubed watermelon rind--Trim dark green and pink parts from rind; cut rind in 1" cubes
1/4 c. coarse-medium salt
4 c. water
2 c. sugar
1 c. white vinegar
1 c. water
1 Tbs. crushed stick cinnamon
1 1/2 tsp. whole cloves
1/2 lemon, thinly sliced
5 maraschino cherries, halved
7 c. trimmed and cubed watermelon rind--Trim dark green and pink parts from rind; cut rind in 1" cubes
1/4 c. coarse-medium salt
4 c. water
2 c. sugar
1 c. white vinegar
1 c. water
1 Tbs. crushed stick cinnamon
1 1/2 tsp. whole cloves
1/2 lemon, thinly sliced
5 maraschino cherries, halved
Directions:
Soak watermelon rind overnight in a solution of the salt and the 4 cups water; if necessary, add more water to cover. Drain and rinse rind. Place in saucepan; cover with cold water. Cook just till rind is tender. Meanwhile, combine sugar, vinegar, the 1 cup water, the cinnamon and cloves. Simmer10 minutes; strain. Drain watermelon rind; add to the vinegar mixture along with lemon and cherries. Simmer till rind is transparent. Fill hot sterilized jars to 1/2" of top; adjust lids. Process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.) Makes about 3 pints.
Soak watermelon rind overnight in a solution of the salt and the 4 cups water; if necessary, add more water to cover. Drain and rinse rind. Place in saucepan; cover with cold water. Cook just till rind is tender. Meanwhile, combine sugar, vinegar, the 1 cup water, the cinnamon and cloves. Simmer10 minutes; strain. Drain watermelon rind; add to the vinegar mixture along with lemon and cherries. Simmer till rind is transparent. Fill hot sterilized jars to 1/2" of top; adjust lids. Process in boiling water bath for 5 minutes. (Start timing when water returns to boiling.) Makes about 3 pints.
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