The James T. Callow Folklore Archive
Your search for Spiced returned 1 result.
Spiced Watermelon Rind:
9 cups (3lbs) cubed white watermelon rind. (remove all green skin)
4 cups water (1 glln)
2 tbsp salt
5 cups sugar
2 cups cider vineegar
1 cup cold water
1 sliced lemon
1 tbsp whole cloves
1 tbsp whole all spice
1 tbsp coarsley chopped cinnamon
Cover watermelon rind with 4 cups water. Add salt and let stand minute. Drain. Cover with more cold water in sacepan. Cook, covered, over low heat until tender, about 2 hours. Drain. Meanwhile, combine sugar, vinegar and remaining 1 cup cold water. Tie spices and lemon slices in a cheesecloth bag. Drop into vinegar mixture. Boil 5 minutes. Then add watermelon rind and cook until rind is transparent - about 45/60 minutes. Remove bag of spices. Pack rind and syrup into jars and seal. For crisper rind, add 2 tbsp powdered alum to water in which rind is first cooked.
|Subject headings:||Food Drink -- Manner of preparation Preservation|