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Watermelon Pickle


1/2 large (or 1 small) watermelon
2 quarts cold water
1/2 cup coarse salt
2 1/2 pounds sugar
2 cups white vinegar
2 cups water
1/2 teaspoon oil of cloves
1/2 teaspoon oil of cinnamon

Choose watermelon with wide white outside. Pare and cut rind into chunks. Add 2 quarts cold water with 1/2 cup coarse salt. Cover and let stand 24 hours. Drain. Cover with fresh water and cook until tender; do not overcook. Combine sugar, vinegar, 2 cups water, oil of cloves and oil of cinnamon. Bring to boil and pour over chunks. Let stand 24 hours. Drain off syrup into small saucepan. Boil 3 minutes. Pour the boiling syrup over the watermelon again. Repeat this for 3 days. On the third day, cook syrup with rind for 3 minutes. Place in sterile bottles or jars.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.