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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 20 |
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Serve as a relish, or drain it for use with Gingered Sour Cream Fruitcake (see other recipe) Ingredients:
7 cups watermelon rind, peeled, 1-in . squares |
6 cups white vinegar |
1 cup honey |
4 slices lemon peel |
1 cinnamon stick, 2 inches long |
12 whole cloves |
4 slices gingerroot, thin |
Directions:
1. Blanch watermelon rind just until the tines of a fork will pierce the flesh. Don't overcook. Drain rind.
2. Make syrup by simmering vinegar, honey, lemon peel, cinnamon, cloves, and ginger for 10 minute.
3. In a lg. bowl, pour hot syrup over rind, cover, & chill overnight.
4. Remove rind & put into 4 hot, scalded pint jars, filling three-quarters full.
5. Bring syrup to a boil & pour over rind in jars, leaving 1/2-in. headspace.
6. Seal & process 10 minute in a boiling water bath.
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