----------------------------------------------------------------------------------
@MSGID: 156668.cooking@1:2320/105 2aeb76ec
@TZUTC: -0500
@PID: Synchronet 3.20a-Linux master/acc19483f Apr 26
202 GCC 12.2.0
@TID: SBBSecho 3.20-Linux master/acc19483f Apr 26
2024 23:04 GCC 12.2.0
@BBSID: CAPCITY2
@CHRS: ASCII 1
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Watermelon Rind Pickle
Categories: Fruits, Preserving, Citrus
Yield: 1 Batch
7 lb Watermelon rind; peeled
2 1/2 qt Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons
Pare off the outer green from watermelon rind and cut in
1" squares.
Put rind in large bowl and pour over them the salt and
water mixed (brine). Let soak for three days. Drain and
let stand in fresh water for one hour.
Make a syrup of sugar, vinegar, water and spices. Cut
the lemon (rind and all) paper thin. Put melon rind and
lemon into hot syrup and boil until watermelon is clear.
Seal in jars. *
From South Union, Ky. In "The Shaker Cook Book: Not by
Bread Alone" by Caroline B. Piercy. New York: Crown
Publishers, Inc., 1953.
Typed for you by Cathy Harned.
Recipe from:
http://www.recipesource.com
* My grandmother used the hot water canning method in
her Mary Dunbar canning rig. My Grandfather and I ate a
lot of these. - UDD
Uncle Dirty Dave`s Archives
MMMMM
... "Love life and it will love you right back." -- Norman Vincent Peale
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
SEEN-BY: 1/120 18/0 50/109 116/17 18 116 123/0 25
126 160 180 200 755 3001
SEEN-BY: 135/115 153/7715 154/10 220/6 222/2
240/1120 250/1 275/1000 301/1
SEEN-BY: 450/1024 463/68 467/888 712/1321 2320/0
105 107 304 401 905 3634/0
SEEN-BY: 3634/12 24 27 56 57 58 119 5001/100
5005/49 5019/40 5020/715 828 830
SEEN-BY: 5020/848 1042 4441 12000 5030/49 1081
5053/51 5054/8 5061/133
SEEN-BY: 5075/128 5083/444
@PATH: 2320/105 3634/12 5020/1042 4441