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| Watermelon Pickles
1 large watermelon
7 cups of sugar, (3 1/2 lbs)
1/2 teaspoon oil of cinnamon
1/2 teaspoon oil of clove
1 pint of 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"
S(Formatted for MC5):
"11-23-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"6 to 8 pints"
Recipe originally from Virginia Rowell of Crossville as published in the Crossville Chronicle 08-16-2000
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Dips & Sauces Cookbooks
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