|
|
|
Directions:
Trim the green skin and most of the pink meat from the rind of a large watermelon. Cut in strips about 1 inch wide and 3 inches long. Soak overnight in salt water to cover. Use 4 tsp. salt for each quart of water. Drain next day. Cover with fresh water and cook until tender. Drain well. Put cloves, cinnamon, and mustard seed in a cheesecloth bag and add to sugar and vinegar. Bring to a boil. Turn off heat and let stand for 15 minutes. Add well drained watermelon pieces, and cook gently until clear and transparent (about 10 minutes). Pack at once in sterilized jars.
By Robin
Like ThriftyFun on Facebook
