g, add the drained Quick Pickles and flour and shake until
-inch chunks. Place diced watermelon in a blender or food
rain the jar of dill pickles leaving pickles in the jar. Set
nd pink portions from
watermelon rind.
Cut it in
n cold water; pour over watermelon rind.
Stir in additional
Soak watermelon overnight in weak brine made
arge container until dissolved; add watermelon rind. Cover the container with
Eat the watermelon. Save the rind.
Keep
nd all pink edges from watermelon and cut into squares or
Peel rind off watermelon; leave a trace of pink on inside for color.
Cut rind into pieces.
Let stand overnight in cold water in aluminum pan.
Drain well.
Bring 4 ingredients to a boil; add watermelon rind and bring back to a boil again; set aside until next morning.
Bring mixture to a boil; set aside.
Third morning, bring to a boil; seal in hot, sterilized jars.
Hot water bath for 10 minutes.
Makes about 7 pints.
Use 1 qt. dill pickles, sliced and drained, put in bowl.
On top of pickles put other ingredients.
Let stand 24 hours, stirring occasionally.
Put back in jar.
Turn upside down once in a while.
Put in refrigerator to become crisp.
reen and pink parts from watermelon rind.
Cut in 1
emove spice bag.
Drain watermelon rind; rinse well and cover
Peel green from watermelon rinds; soak in 4 quarts of water and salt for 24 hours.
Drain.
Cover melon slices with boiling water and boil 1 1/2 hours.
Drain and put melon into ice water until thoroughly chilled.
Drain.
Add water to watermelon rind and lime powder to cover.
Soak 3 hours or overnight.
Cut in chunks or strips.
Rinse several times.
Drain.
Boil in clear water for 2 1/2 hours.
Peel green rind off and all the pink of watermelon rinds. Soak rind in cold water for 24 hours.
(The white part cut off the rind.)
Drain and cover with clear water.
Add piece of alum.
Boil until rind is clear; drain.
Trim dark green and pink parts from rind; cut in 1-inch cubes. Measure 7 cups.
Soak overnight in solution of salt and 1 quart water (it may take more to cover).
Drain; rinse watermelon rind. Cover with cold water.
Cook until just tender.
kin and pink flesh of watermelon from rind.
Cut rind
Peel rinds of watermelon.
Trim off every trace of green outer skin and pink fruit.
Cut white rind into small 2 to 3-inch pieces.
Place cut rinds in bottom of a large earthen dish. Sprinkle lightly and evenly with salt.
Let stand overnight.
Remove skin and pulp from watermelon, leaving white rind. Cut into small cubes to make 16 cups.
Parboil in hot water to cover in pan for 15 minutes or until fork-tender; drain.
Mix rest of ingredients in pan.
Bring to a boil.
Pour over rind. Let stand overnight.
Drain.
Reserve syrup.
Bring to a boil. Pour over rind.
Repeat for 3 more days.
Heat rind and syrup in pan on fourth day.
Spoon into hot sterilized jars.
Seal. Makes 8 pints.