Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
Soak overnight in enough salted water to cover.
Drain.
Heat sugar and vinegar to boiling.
Tie spices in cheesecloth bag.
If desired, add a few drops red or green food coloring to the rind.
Pack watermelon rind tightly into hot, sterilized jars.
Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind.
Seal each jar at once.
hell of watermelon rind, leaving only the white rind.
Dice
Cut rind into 1-inch cubes; trim
Peel watermelon rind and cut in small pieces.
Peel and soak rind in lime overnight (1 gallon water).
Soak 5 hours in plain ice water.
Cook 30 to 60 minutes in water to cover with 1 cup of vinegar or until tender.
Drain 30 minutes.
Mix 1 pint vinegar, 6 cups sugar, 1 teaspoon whole cloves, 1 box stick cinnamon and 1 box whole allspice.
Let boil.
Add rind and let boil about 30 minutes. Put in jars and seal at once.
Trim dark green and pink parts from the watermelon rind; cut in 1-inch cubes.
Soak overnight in salt water (1/4 cup salt to 1 quart water; it may take more to cover).
Drain, rinse and cover with cold water.
Cook until just tender; drain.
alt has dissolved. Add the watermelon rinds and any additional water
Pare rind and all pink edges from the watermelon.
Cut into 1
Pare watermelon rind and remove all pink portions.
Cut rind into 1 x
Day 1:
Use the rind from firm but not overripe watermelon. Trim off the green skin and all pink flesh.
Cut rind into 1-inch cubes.
Measure 2 1/2 quarts and place in large enamel or aluminum canning kettle.
(I find that you can use more than 2 1/2 quarts of watermelon rind.)
Pare rind from watermelon.
Cover with water and simmer until tender, about 1/2 hour.
Drain.
Make syrup by bringing to a boil the sugar, vinegar and oils.
Pour over rind.
Let stand overnight.
Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
Soak overnight in enough salted water to cover; drain.
Heat sugar and vinegar to boiling.
Tie spices in cheesecloth bag.
Add spice bag and melon rind to vinegar mixture. Cook, uncovered, until melon is transparent, about 45 minutes. Discard spice bag.
If desired, add a few drops red or green food coloring to the rind.
ark green and pink from rind and cut into 1 inch
Peel rind and cut in medium thin slices.
Soak overnight in a weak brine made of 2 tablespoons salt and 1 quart of water. Drain and cook rind in fresh water until tender.
Drain.
Combine remaining ingredients and boil 5 minutes.
Add rind and cook until clear.
Pack in hot, sterile jars, fill with syrup; seal.
Trim off green and pink parts of watermelon rind; cut to 1-inch cubes.
Parboil until tender, but not soft.
Drain. Combine sugar, vinegar, oil of cloves and oil of cinnamon; bring to boiling and pour over rind.
Let stand overnight.
In the morning, drain off syrup.
Heat and put over rind.
The third morning, heat rind and syrup; seal in hot, sterilized jars.
Makes 8 pints.
(Oil of cinnamon and clove keeps rind clear and transparent.)
Cover cubed rind with salt and water; let set overnight. Rinse, drain, cover with fresh water and simmer slowly until tender.
Drain.
Combine cloves, spices, cinnamon and lemon slices in cheesecloth bag.
Add spice bag to vinegar, water and sugar in saucepan.
Add melon and simmer until transparent.
Seal in jars. Can be frozen.
Trim skin from firm rind of underripe melon. Cut into 1-inch cubes.
Soak 2 hours in salt water to cover. Drain.
Cover with cold unsalted water.
Bring to
a boil.
Cook until tender, about 10 minutes. Drain.
nd pink flesh from thick watermelon rind; cut in 1-inch pieces
nd pink flesh from thick watermelon rind; cut into 1-inch pieces
nd pink flesh from thick watermelon rind.
Cut into 1\" pices
Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces.
Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes.
Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to manufacturer's instructions until pieces are candied and dried, 6 to 8 hours.