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Pickled Watermelon Rind

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Servings
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Ingredients
  • 2 pounds Top:
  • 1 tablespoon flour, plain
  • 4 cups bowl CoolWhip
  • 1 cup block of cream cheese
  • 5 cups INGREDIENTS:
  • 1 tablespoon French bread, cubed
  • 1 tablespoon bag frozen gumbo vegetable mix
  • 6 small Middle:
Servings
people
Ingredients
  • 2 pounds Top:
  • 1 tablespoon flour, plain
  • 4 cups bowl CoolWhip
  • 1 cup block of cream cheese
  • 5 cups INGREDIENTS:
  • 1 tablespoon French bread, cubed
  • 1 tablespoon bag frozen gumbo vegetable mix
  • 6 small Middle:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pare and remove all green and pink portion from watermelon rind
  2. Cut in small pieces and soak for three hours in lime water made from lime in one quart of water
  3. Drain and rinse the watermelon rind
  4. Cover with fresh cold water and boil for one hour or until tender
  5. Drain the watermelon
  6. Cover with a weak vinegar solution (one cup in two cups of water) and allow to stand overnight
  7. Discard the liquid the next morning and make a syrup of the three cups vinegar, one cup water, sugar and spices
  8. Heat the syrup to the simmering point
  9. Remove from heat, cover and steep for one hour to extract the flavor from the spices
  10. Add the drained watermelon to syrup and cook gently for two hours or until the syrup is fairly thick
  11. Pack the fruit and syrup in pint-standard canning jars
  12. Adjust the jar lids and bands
  13. Process for 15 minutes in a water bath
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