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Golfergal's Pickled Watermelon Rind Recipe

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Moderator: Our newest registered member, Golfergal, posted this nice recipe this morning -- twice. During the approval process, there apparently were some technical difficulties that resulted in both of them being deleted. So I want to post it on Golfergal's behalf. Here is her post:

I have two receipes - the first is my Mother's, and most requested by my friends.

Pickled Watermelon Rind

5 lbs watermelon rind

4 lbs sugar

2 cups white vinegar

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/2 cup spices (stick cinnamon & whole cloves)

Day 1. Pare watermelon rind (removing any red and green) and cut in 1/2 x 1-1/2 inch pieces.

Mix 1/2 cup salt with 2 quarts of water and soak rind overnight.

Day 2. Drain and rinse well. Drain again. Cook rind in fresh water until JUST TENDER.

Drain. Combine vinegar, water and spices.

Bring to a boil.

Pour over rind and bring to a boil again

and boil until rind is clear.

Remove from heat. Allow to stand overnight.

Day 3. In the morning, drain syrup and boil syrup for several minutes.

Pour over rind. Allow to stand overnight.

Day 4. Repeat day 3

Day 5. Cook rind and syrup together for 3 minutes.

Pack into jars and seal.

I usually bottle on day 5. Some recipes call for adding 2 cups of water into the recipe at day 2 with the vinegar, sugar and spices. I personally think the syrup is too thin. But try both and see what you prefer. Most of all, enjoy! You can also find Pickled Watermelon rind in "from Amish and Memmonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.

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