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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 16 |
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This recipe was given to me by a Grand Southern Lady who wrote on the recipe card-they's about the same-I like this best. I like them too. Ingredients:
3 quarts watermelon rind, cut into 1 inch squares |
3/4 cup salt |
3 quarts water |
ice cube (2 trays) |
1 1/2 teaspoons whole cloves |
4 cinnamon sticks, broken in half |
8 cups sugar |
3 cups white vinegar |
3 cups water |
1 lemon, sliced paper thin-seeds removed |
Directions:
1. Slice the outer green and inner pink part of the rind.
2. Place in a large glass bowl and cover with a brine made from the 3/4 cup salt and 3 quarts water.
3. Cover with ice and let stand 6-7 hours.
4. Drain, rinse and drain again.
5. In a large pot add the rind and just cover with cold water.
6. Cook until JUST tender-around 10 minutes.
7. Dont overcook.
8. Drain.
9. Tie spices in a spice bag.
10. Combine sugar, vinegar, 3 cups water and spice bag and boil 5 minutes.
11. Remove spice bag-reserve.
12. Pour syrup over rinds and add lemon slices.
13. Let stand overnight at room temp.
14. Heat rind and lemon in syrup and boil.
15. Cook until rind is translucent-around 10 minutes.
16. Pack hot into clean hot jars.
17. Add 1 piece of cinnamon from the spice bag to each jar.
18. Cover with boiling syrup leaving 1/2 inch head space.
19. Process in a boiling water bath at altitudes up to 1000 feet.
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