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. |
