4 qt. prepared watermelon rind
3 Tbsp. lime
2 Tbsp. whole cloves
2 qt. cold water
3 sticks cinnamon
2 pieces ginger root
1 lemon, thinly sliced
8 c. sugar
1 qt. white vinegar
1 qt. water
To prepare watermelon rind, trim dark skin and pink flesh from thick watermelon rind.
Wash and cut in 1-inch pieces or as desired.
Dissolve lime in 2 quarts water and pour over rind.
If needed, add more water to cover rind.
Let stand 2 hours in lime.
Drain, rinse and cover rind with cold water.
Cook until just tender; drain.
Tie spices in cheesecloth bag.
Combine spices with remaining ingredients and simmer 10 minutes.
Add watermelon rind and simmer until clear.
Add boiling water if syrup becomes too thick before rind is clear.
Remove spice bag.
Pack boiling hot into jars, leaving half inch headspace.
Adjust lids.
Process 10 minutes in boiling water bath.
67291 ~ 500 Treasured Country Recipes
Mouthwatering, Time-Honored, Tried & True, Handed-Down, Soul-Satisfying Dishes
by Martha Storey.
This heirloom cookbook is as complete as your grandmother's pantry with more than 600 recipes for simple dishes with country soul. These are the family favorites that never go out of style.paperback
$18.95 each
K19251 - Glass Onion Keeper
Your cut onions will last longer when you store them in a container that allows them to breathe. That's where The Onion Keeper comes in. It's the right way to store cut onions. Just slip your leftover onion under the glass. It traps the odors so that your other foods don't smell and your onions will keep longer. The Onion Keeper will pay for itself in onions that you don't throw away.
