Rosy Watermelon Rind Pickle
|Salt||1⁄4 Cup (4 tbs)|
|Cold water||3 Quart|
|Ice cubes||2 Cup (32 tbs) (2 trays)|
|White vinegar||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Sugar||7 Cup (112 tbs)|
|Whole cloves||2 Teaspoon|
|Cinnamon stick||4 , broken|
|Ginger root pieces||2|
Slice the melon in quarters and remove the pink pulp.
Cut off the hard green skin and all but a thin layer of pink pulp.
Then dice in 1 1/2-inch squares.
Sprinkle with salt and add cold water and ice cubes.
Drain, rinse and drain again.
Drop cubes into boiling water and cook until just tender when tested with a skewer.
Mix the next three ingredients together in a large kettle and drop in the spices tied in a cheesecloth bag.
Tint with rose food-coloring.
Bring to a boil and boil 5 to 8 minutes.
Add the rind and cook gently, stirring occasionally until transparent.
Remove the bag and let stand overnight.
Next morning drain the syrup into a kettle and boil 5 minutes.
Pour over the rind and let stand overnight.
Next morning bring to a boil and ladle into hot sterilized jars.