Monday, May 14, 2012

Canning Watermelon PIckles

These are excellent-like candy

This is the recipe I always use, they come out like candied fruit-wonderful as a condiment with chicken or pork

This recipe comes from my Farm Journal Freezing and Canning Book 1964-my canning "bible" along with Balls canning book

rind of one (20 Lb) watermelon-I like the yellow diamond watermelon for this
1 gallon cold water
2 tbsp. salt
2 cup vinegar
7 cups sugar
1 tbsp. whole cloves
2 or 3 sticks cinnamon

Choose a melon with thick, firm rind. Trim outer green skin and flesh, but leave a very thin line of the flesh. Stamp out rind with small cookie cutter or cut into neat squares

soak overnight in brine made of cold water and salt. In morning, rinse in cold water and let stand in ice water for 1 hour.

Drain, cover with boiling water and simmer until tender.

Prepare syrup of vinegar, sugar, spices (spices that have been tied loosely in a cheesecloth bag). Add the drained rind to the boiling syrup. Cook gently until rind is clear and transparent. Remove the spice bag. Put rind and syrup into a crock and let stand 24 hours longer.

Pack rind in hot sterilized jars and pour syrup which has been brought to a boil over the rind. Seal at once. Process in boiling water canner for 5 minutes

an excellent recipe-and well worth all the work involved


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