Watermelon Rind Pickles

Ingredients

• 1 gallon water
• 1 tablespoon Lilly's lime
• 1 quart vinegar
• 3/4 cup cold water
• 7 pounds of sugar
• 1 tablespoon whole cloves
• 3 sticks of cinnamon

Method

1. 1

   Prepare rind and soak overnight in water with lime.

2. 2

   Rinse several times in cold water, then boil a few minutes and pour off.

3. 3

   Cover with cold water and boil hard.

4. 4

   Add ginger in thin cloth and boil for 30 minutes.

5. 5

   Pour off, cover rind with cold water with ice, and soak while making syrup.

6. 6

   When syrup begins to boil, add rind and boil until transparent (1-1.5 hours).

7. 7

   Seal in jars.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 26. The excerpt below is the record exactly as published.

WATERMELON RIND PICKLES Prepare rind and soak 1 gallon rind overnight in water to cover with 1 tablespoon Lilly's lime. Rinse several times in cold water, then put rind on stove with enough cold water to cover. Boil a few minutes and pour off. Cover again with cold water. Boil hard. Add 2 tablespoons powdered ginger in thin cloth. Boil 30 minutes. Pour off. Cover rind with cold water with ice in it. Let soak while you make syrup. 1 quart vinegar 1 tablespoon whole cloves 3/4 cup cold water 7 pounds of sugar 3 sticks of cinnamon When it begins to boil add rind and boil until transparent. From 1-1/4 to 2 hours. Seal in jars. Mrs. H. G. Ruark. GREEN TOMATO PICKLES 7 pounds sliced tomatoes 3 pints vinegar 3 cups lime 5 pounds sugar Pickling spice Soak 24 to 36 hours in lime water (3 cups lime to 2 gallons water

Cook this with the app: pantry check, scaling, and the assistant.