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Prep Time: 2880 Minutes Cook Time: 0 Minutes |
Ready In: 2880 Minutes Servings: 4 |
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From Taste of Tennessee magazine Ingredients:
3 quarts watermelon rind (about 6 pounds) |
1/4 cup salt |
3 quarts water |
2 quarts ice cubes (2 trays) |
9 cups sugar |
3 cups distilled white vinegar |
3 cups water |
1 tablespoon whole cloves |
6 cinnamon sticks |
1 lemon, thinly sliced with seeds removed |
Directions:
1. Trim green skin and pink flesh from thick watermelon rind.
2. Cut into 1-inch pieces.
3. In large bowl, combine salt, 3 quarts of water and ice cubes.
4. Add watermelon rind and let stand 3 to 4 hours.
5. Drain and rinse with cold water.
6. Cover with cold water and cook until fork-tender, about 10 minutes.
7. Do not overcook.
8. Drain.
9. Combine sugar, vinegar, water and spices (tied in a clean, thin cloth).
10. Boil 5 minutes and pour over watermelon.
11. Add lemon slices.
12. Allow to stand overnight.
13. Heat watermelon in syrup to boiling and cook slowly for 1 hour.
14. Pack loosely into clean, hot pint jars.
15. To each jar, add one stick of cinnamon from spice bag.
16. cover with boiling syrup, leaving 1/2-inch headspace.
17. Remove air bubbles, wipe jar rims and adjust lids.
18. Process 10 minutes in a boiling water bath.
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