Preparation / Directions:
*Note: You can substitute two sticks of cinnamon and about 12 cloves in a
spice bag for the oils. Trim pink flesh and outer green from melon rind so
you have white pulp. Cut pulp to 1-inch cubes overnight. Dissolve salt in
cold water and soak melon-rind cubes overnight. Make more brine as needed
to keep rind covered. Combine sugar, vinegar, oil of cinnamon, oil of
cloves in a saucepan. Bring to a boil and pour over rind. Cover and let
stand overnight. In morning, sterilize canning jars and lids according to
manufacturer's directions. Drain off syrup into a saucepan. Pack the rind
into sterilized canning jars. Bring syrup to a boil and pour over rind in
jars; leaving 1/2" head space. Seal with sterilized lidss according to
manufacturer's instructions. Process ina boiling water bath for 10
minu
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