Spiced Watermelon Rind(Mildred Gregory)

  1. Remove all green outer covering and all pink from rind before cutting into shapes.
  2. There should be 2 quarts.
  3. Cover rind shapes with cold water in a large kettle (porcelainized iron or enamel ware).
  4. Bring water to a boil and cook 10 to 20 minutes or until tender crisp and rind can be pierced with a fork.
  5. Stir in alum; remove from heat.
  6. Cover and refrigerate overnight.
  7. Next morning, drain; add sugar and vinegar.
  8. Tie spices in cheesecloth and add. Bring to a boil, stirring constantly until sugar dissolves.
  9. Remove from heat; cool.
  10. 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)

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