No tartness here! This delightful recipe
features wintergreen as the "pickling" agent instead of vinegar. Enjoy!
Your Host, Brad
1 pound watermelon rinds
1/2 cup sugar
3-4 drops of wintergreen
Trim rinds by leaving a little pink and
removing all of the dark green; this should leave you with either light green or white
bottomside and pink topside. Place rinds in pot and cover just to top with
water. Add sugar, cover and cook on medium-low heat for 2-3 hours or until just
tender but not mushy.
Remove from heat and add 3 to 4 drops of wintergreen
(or to taste). Refrigerate and serve cool.
Trim rinds by leaving a little pink and
removing all of the dark green; this should leave you with either light green or white
bottomside and pink topside. Place rinds in pot and cover just to top with
water. Add sugar, cover and cook on medium-low heat for 2-3 hours or until just
tender but not mushy.