"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Watermelon Rind Pickles Recipe

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This recipe for Watermelon Rind Pickles, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Marie Dameron, Wolverton
Added: Monday, January 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 CUPS WHITE VINEGAR
2 CUPS WATER
2 CUPS SUGAR
6 - 3 INCH STICKS OF CINNAMON
2 TABLESPOON WHOLE CLOVES
3 QUARTS WATERMELON RIND

Directions:
Directions:
WASH AND REMOVE RIND AND RED PORTION OF RIND, CUT IN CUBES:
3 QUARTS WATERMELON RIND

SOAK IN 2 QUARTS WATER AND Q TEASPOON ALUM AND 1/4 CUP SALT (MIXED) OVERNIGHT. MAKE SURE RINDS ARE COVERED BY MIXTURE.

NEXT DAY:
DRAIN OFF AND RINSE THOROUGHLY IN COLD WATER AND SOAK AN HOUR IN CLEAN COLD WATER (ADD ICE)

DRAIN AND ADD FRESH COLD WATER, PUT ON HEAT AND LET BOIL UNTIL RIND IS CLEAR.

DRAIN - PUT INTO SYRUP MAKE OF:
VINEGAR
WATER
SUGAR
CINNAMON
CLOVES

BOIL ALL TOGETHER 10 MIN. - ADD RIND - BOIL UNTIL TRANSLUCENT AND SYRUP THICKENS SLIGHTLY.

PACK IN HOT STERILIZED JARS AND SEAL.

 

 

 

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