October 24, 2007 | By Chhiwate In
Fruits |
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4 qt Prepared watermelon rind
2 tb Salt
4 c White vinegar
8 c Sugar
3 Cinnamon sticks; broken
1 tb Whole cloves
1 1″ piece gingerroot (opt.)
To prepare watermelon rind, cut rind into 2- x 1-inch pieces.
Trim green skin and pink flesh from rind.
Place prepared rind in
large kettle and add salt and enough boiling water to cover.
Simmer
until tender.
Drain and chill rind in very cold water at least 1
hour or overnight in refrigerator.
Combine vinegar, sugar and
mixture of cinnamon, cloves and gingerroot tied in cheesecloth.
Bring to boil and boil 5 minutes.
Drain watermelon rind and add to
syrup.
Simmer until rind becomes translucent, about 10 minutes.
Remove and discard spices.
Pack rind and syrup into hot sterilized
quart jars, leaving 1/4-inch head space.
Adjust lids and process in
boiling water bath 20 minutes.
Makes 4 quarts (C) 1992 The Los
Angeles Times
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