Choose melon w/thick, firm rind.
Trim outer green skin, and leave a very thin line of pink.
Cut in neat squares or cookie cutter shapes.
Soak overnight in brine made of 1 gal. cold water and 2 Tbsp. salt.
In morning, rinse in cold water and let stand in ice water for 1 hr. Drain; cover with boiling water and simmer until tender.
Prepare syrup of:
2 cups vinegar
7 cups sugar
1 Tbsp. whole cloves
2-3 cinnamon sticks (tie spices in cheesecloth bag.)
Add drained rind to boiling syrup.
Cook gently till rind is clear and transparent.
Remove spice bag.
Put rind & syrup into a crock and let stand 24 hrs. or longer.
Pack rind in hot, sterilized jars.
Boil syrup and pour over rind. Seal at once.
Process in boiling water bath 212 deg 5 min.
Makes 6 pints. (20 lb. melon)
Free Forum Hosting
Important Announcement
First 