50 g (1 lb) melon rind
100 g (4 oz) salt dissolved in 1.1 litre (2 pt) water
600 ml (1 pt) distilled vinegar
300 ml (1/2 pt) water
450 g (1 lb) sugar
1 small stick cinnamon
6 - 8 whole cloves
2 - 3 drops of green colouring, optional
100 g (4 oz) salt dissolved in 1.1 litre (2 pt) water
600 ml (1 pt) distilled vinegar
300 ml (1/2 pt) water
450 g (1 lb) sugar
1 small stick cinnamon
6 - 8 whole cloves
2 - 3 drops of green colouring, optional
method
1. Cut the thinly pared melon rind into strips, place in the salted water, bring to the boil and simmer for 30 minutes.
2. Drain off the salt water, rinse, cover with fresh water, return to the boil and cook for a further 10 minutes.
3. Change the water and boil gently until the rind is tender.
4. Cover, and leave to stand overnight.
5. Mix together the vinegar, 300 ml (1/2 pt) water and sugar.
6. Add the spices, and heat to dissolve the sugar.
7. Add the drained rind and simmer for 1 1/2 hours, until the syrup is thick and the rind is clear.
8. Remove the spices, add colouring if desired, pot and cover.
To sterilise bottles see Sterilising Bottles.
2. Drain off the salt water, rinse, cover with fresh water, return to the boil and cook for a further 10 minutes.
3. Change the water and boil gently until the rind is tender.
4. Cover, and leave to stand overnight.
5. Mix together the vinegar, 300 ml (1/2 pt) water and sugar.
6. Add the spices, and heat to dissolve the sugar.
7. Add the drained rind and simmer for 1 1/2 hours, until the syrup is thick and the rind is clear.
8. Remove the spices, add colouring if desired, pot and cover.
To sterilise bottles see Sterilising Bottles.
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