• 10/23 Nat'l Canning Day 2

    From Dave Drum@1:3634/12 to All on Sun Oct 22 15:30:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Watermelon Rind Pickle
    Categories: Fruits, Preserving, Citrus
    Yield: 1 Batch

    7 lb Watermelon rind; peeled
    2 1/2 qt Water
    1/3 c Salt
    6 1/2 c Brown sugar
    2 c Vinegar
    1 c Water
    1 tb Whole cloves
    2 Cinnamon sticks
    2 Lemons

    Pare off the outer green from watermelon rind and cut in
    1" squares.

    Put rind in large bowl and pour over them the salt and
    water mixed (brine). Let soak for three days. Drain and
    let stand in fresh water for one hour.

    Make a syrup of sugar, vinegar, water and spices. Cut
    the lemon (rind and all) paper thin. Put melon rind and
    lemon into hot syrup and boil until watermelon is clear.
    Seal in jars. *

    From South Union, Ky. In "The Shaker Cook Book: Not by
    Bread Alone" by Caroline B. Piercy. New York: Crown
    Publishers, Inc., 1953.

    Typed for you by Cathy Harned.

    Recipe from: http://www.recipesource.com

    * My grandmother used the hot water canning method in
    her Mary Dunbar canning rig. My Grandfather and I ate a
    lot of these. - UDD

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