| WATERMELON PICKLES |
Recipe supplied by Sylvia Walker
1. Remove outer rind. Cut melon into slices. Peel off green part of rind
and slice off the pink part. Cover prepared fruit with water, then cook
until firm tender. Put in collander and drain 24 hours. Cut fruit into
strips or shapes desired.
2. Make syrup:
7 cups white sugar
2 cups white 5% vinegar
1 cup water
1/2 tsp. cinnamon oil
1/4 tsp. clove oil
Mix together above ingredients and bring to a boil, stirring to make
syrup.
3. Pour hot syrup over drained rind. Let stand overnight.
4. Pour off syrup, reheat, and pour back.
5. Do #4 again the next day.
6. Next day, heat pickled rind in syrup - can immediately in sterilized
jars.
1. Remove outer rind. Cut melon into slices. Peel off green part of rind
and slice off the pink part. Cover prepared fruit with water, then cook
until firm tender. Put in collander and drain 24 hours. Cut fruit into
strips or shapes desired.
2. Make syrup:
7 cups white sugar
2 cups white 5% vinegar
1 cup water
1/2 tsp. cinnamon oil
1/4 tsp. clove oil
Mix together above ingredients and bring to a boil, stirring to make
syrup.
3. Pour hot syrup over drained rind. Let stand overnight.
4. Pour off syrup, reheat, and pour back.
5. Do #4 again the next day.
6. Next day, heat pickled rind in syrup - can immediately in sterilized
jars.
