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Watermelon Rind Pickles
1 ga Water
1 c Slaked lime
1 qt Vinegar
7 c Sugar
1 ts Pickling spices
Select watermelon with thick rind. Eat watermelon. Save rinds. Remove
outer skin and pink flesh from rind. Use only greenish-white part of
rind; cut into strips or 1-inch cubes. Combine water and lime; add
rind and soak overnight in refrigerator. Drain and rinse in cold
water. Add fresh water and boil 30 minutes. Drain. Combine vinegar,
sugar and spices. Pour over rind. Boil slowly until cubes look clear
(about 1 hour) being sure cubes are covered with syrup throughout
cooking. Add water if syrup cooks down. Pack pickles in hot, sterile
jars; cover with syrup and seal. Makes about 8 pints.
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