Preparation:
Remove all pink pulp from rind and peel. Weigh. Cut in 1-inch cubes. Combine cold water and lime; pour over rind. Let stand 1 hour. Drain. Cover with fresh cold water. Simmer 1 hour or until tender.
Drain. Tie spices in cheesecloth. Combine vinegar, remaining water and sugar. Heat until sugar dissolves.
Add spice bag and rind. Simmer gently 2 hours. Add green vegetable color to your taste. Pack rind in hot sterile jars. Fill with boiling hot syrup. Seal.
Yield: approx. 12 half pints. |
