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Watermelon Pickle II

Pennsylvania Dutch Cooking from AlansKitchen.comIngredients:

  • 1 - stick cinnamon, broken small
  • 1 - Tablespoon nutmeg
  • 1 - Tablespoon mace
  • 10 - whole cloves
  • 3 - cups vinegar
  • 4 - cups sugar
  • 3 - pounds watermelon rind, 1-1/2 inch cubes
  • 2 - lemons


  1. Place cinnamon, nutmeg, mace, and cloves in cheesecloth bag.
  2. In a saucepan at moderate heat, pour in the vinegar and add the vinegar.
  3. Cook for 5 minutes. Place watermelon rind in a bowl and pour syrup over rinds.
  4. Cover with plastic wrap and let stand in refrigerator overnight. Reserve the spices.
  5. The next morning, drain the syrup into a saucepan at moderate heat.
  6. Add the spices and boil the syrup for 5 minutes. Again, pour over rinds in bowl.
  7. Cover the bowl and refrigerator over night.
  8. Repeat this step for the next two days, and then boil the rind in the syrup for 5 minutes.
  9. Add the lemon juice and cook 3 minutes. While hot, pour into hot, sterilized jars.

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