WATERMELON RIND PICKLES

      Title: WATERMELON RIND PICKLES
  Categories: Miamiherald, Relishes, Pickles
       Yield: 8 Pints
  
 MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
       7 lb Thick watermelon rind
     1/4 c  Pickling salt
       1 qt Cold water
       1 ts Alum (opt)
       7 c  Sugar
       2 c  White vinegar
     1/2 ts Oil of cinnamon*
     1/2 ts Oil of cloves*
  
   *Note: You can substitute two sticks of cinnamon and about 12 cloves
   in a spice bag for the oils. Trim pink flesh and outer green from
   melon rind so you have white pulp. Cut pulp to 1-inch cubes
   overnight. Dissolve salt in cold water and soak melon-rind cubes
   overnight. Make more brine as needed to keep rind covered. Combine
   sugar, vinegar, oil of cinnamon, oil of cloves in a saucepan. Bring
   to a boil and pour over rind. Cover and let stand overnight. In
   morning, sterilize canning jars and lids according to manufacturer's
   directions.  Drain off syrup into a saucepan. Pack the rind into
   sterilized canning jars. Bring syrup to a boil and pour over rind in
   jars; leaving 1/2" head space. Seal with sterilized lidss according
   to manufacturer's instructions.  Process ina boiling water bath for
   10 minutes.
   
   Nutritional info per 2 tbls: 48 cal; .2g pro, 12g carb, .1g fat(2%),
   .1g fiber, 0 mg chol, 201mg sodium Exchanges: .1 fruit, .7 bread
   
   Source: Blue Ribbon Pickles & Preserves by Maria Polushkin Robbins (St
   Martin's Press) Miami Herald, 9/28/95
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