Aunt Ann's Watermelon Pickle
List of Ingredients
"Aunt Ann's Watermelon Pickle"
rind of 1 large watermelon
2 qts cold watre
1/2 cup salt
2 tbl whole allspice
2 tbl whole cloves
10 - 2 inch pieces stick cinnamon
1 qt cider vinegar
1 qt water
8 cups sugar
Trim off the peel and all the pink part from the rind and discard. Weigh
out 5 lbs of prepared rind and cut into 1-inch pieces. Combine the 2
quarts water with the salt and soak the rind in this brine overnight.
Drain and cover with fresh water and cook 1 & 1/2 hours or intil almost
tender. Add water as needed. Drain.
Tie the spices in a cheescloth bag and put this spice bag in a kettle
with vinegar, the quart of water and sugar. Brint to a boil. Add the
rind and boil gently for 2 hours. Remove the spice bag. Pack the rind
in hot sterilized jars and fill with syrup to within 1/2 inch of the
top. *Process. Makes 6 pints.
*Process: Times given are for elevations less than 1000 feet. For every
additional 100 feet of elevation, add 1 minute to the processing time:
Watermelon 5 minutes.
Place sealed jars in rapidly boiling water just an inch over the tops,
seperating the jars so the sides do not touch and the boiling water can
freely circulate around them.
Store in a dark place three to six weeks before serving for a finer
flavored pickling.Recipe
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