Recipe - Refrigerator Watermelon Rind Pickles

4 cup Peeled; cubed watermelon
rind, green and pink
portions removed
Three fourths cup Sugar
1 cup Vinegar (white or cider)
2 3inch cinnamon sticks
1 teaspoon Whole cloves

From: kapitanwhite@sugarland.oilfield.slb.com (Elsa KapitanWhite)

Date: Thu, 11 Jul 1996 09:34:56 0500
From the Houston Chronicle

We may be suffering from a drought in Texas, but that makes the watermelons
all the more flavorful!

Combine rind, sugar, vinegar, cinnamon and cloves in a large saucepan; stir
to mix. Bring to a boil over high heat, stirring often. Reduce heat, cover
and simmer gently until rind is tender and translucent, about 45 to 60
minutes. Cool; refrigerate rind with liquid in a covered glass container.
Store at least 12 hours before serving for flavors to blend. Will keep for
two weeks in the refrigerator. Makes 6 servings, each: 177 cal, 42 g
carbohudrates, 0.6 g fat, 4 mg sodium Personal note: these are very tart
if you like less tangy pickles, substitute water for 1/3 cup of the vinegar
or add more sugar.

fatfree digest V96 #192

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.