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Watermelon Rind Pickles
7 lb Watermelon rind
7 c Sugar
2 c Vinegar
1/2 t Oil of cloves
1/2 t Oil of cinnamon
Trim off dark green and pink parts of watermelon rind; cut in 1-inch
cubes or cut with small biscuit cutter. Soak in lime water (1
tablespoon slaked lime to 1 quart water) or in salt water - 1/4 cup
salt to 1 quart water; drain; rinse and cover with cold water. Cook
until tender but not soft; drain. Combine sugar, vinegar, oil of
cloves, and oil of cinnamon; heat to boiling; pour over rind. Let
stand overnight. In the morning drain off sirup; heat and pour over
rind. Repeat. The third morning, heat rind in sirup; seal in hot,
sterilized jars. The oils of cinnamon and cloves keep the rind clear
and transparent. Makes 8 pints.
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