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   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   
        
     Uncle Dirty Dave's Archives   
       
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