Spiced Watermelon Rind(Mildred Gregory)
- 2 1/2 lb. pared firm watermelon rind (cut into 1-inch shapes)
- 4 tsp. powdered potassium alum
- 4 1/2 c. (2 lb.) sugar
- 2 c. cider vinegar
- 1 tsp. whole cloves
- 1/2 tsp. whole allspice
- 2 cinnamon sticks
- green food coloring
- Remove all green outer covering and all pink from rind before cutting into shapes.
- There should be 2 quarts.
- Cover rind shapes with cold water in a large kettle (porcelainized iron or enamel ware).
- Bring water to a boil and cook 10 to 20 minutes or until tender crisp and rind can be pierced with a fork.
- Stir in alum; remove from heat.
- Cover and refrigerate overnight.
- Next morning, drain; add sugar and vinegar.
- Tie spices in cheesecloth and add. Bring to a boil, stirring constantly until sugar dissolves.
- Remove from heat; cool.
- Cover and refrigerate again overnight.
pared firm, powdered potassium alum, sugar, cider vinegar, whole cloves, whole allspice, cinnamon sticks, green food coloring
Taken from www.cookbooks.com/Recipe-Details.aspx?id=413815 (may not work)