Categories: chutney, pickles, relish

Ingredients

• 7 lbs. trimmed watermelon rind
• 6 3/4 cups white sugar
• 4 1/2 cups brown sugar
• 3 quarts vinegar
• 1 pkg. cinnamon
• 3/4 pkg. cloves
• 2 medium-size oranges
• 2 1/2 Tbsp. slaked lime (calcium hydroxide)

Directions

1. Trim all green skin and pink melon from the rind. Cut into stripes before weighing. Soak the rind in lime water overnight. use 2 1/2 Tbsp. lime to 1 gallon water.
2. Next morning, drain lime-water from rind. Wash rind with fresh water and drain again. Then cover the rind with fresh water and boil gently for an hour and a half, or until the rind is tender.
3. Mix sugar, vinegar and spices (tied in a cloth). Bring mixture to a boil, then add the rind. Return to boiling. After it has boiled gently for 2 hours, slice the oranges and to the pickles. Continue cooking until bubbles form an the orange rind. Pack into jars while the pickles are hot. This amount should make about 10 to 12 pints. Process in boiling water for 5 minutes. Remove from water, cool and store.

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