Peel and remove all green and pink portions from rind. Cut into 1 inch cubes and soak in salt water overnight. Drain and cover with fresh water. Cook until almost tender. Drain. Make a syrup of vinegar and sugar. Tie spices in a cheesecloth bag and add to syrup. Boil 15 minutes, then let stand 15 minutes. Remove spice bag. Add drained watermelon rind. Cook until clear. Pack into sterile jars and seal according to manufacturers instructions. Makes 6 pints, about 96 two-tablespoon servings. Recipe By : Elizabeth Powell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 96 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 145.7mg||5 %|
|Potassium 4.3mg||0 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 50.1g|
|Protein 0g||0 %|
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Calories per serving: 194
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