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Ingredients
- 15 lbs rinds peeled and cubed. No red left on.
- 15 lbs. sugar
- 3/4 gal vinegar (12 cups)
- 1/4 tsp. oil of cloves
- 4 or 5 sticks cinnamon broken or 1/2 tsp. oil of cinnamon.
- 1 bag of pickling lime
- 1 lemon sliced thinly
Preparation
Step 1
Soak rinds in 1/2 bak picking lime and water overnight.
Day 1 Drain and rinse rinds very well and cook in clean water till fork tender. Only takes a few minutes (20 minutes). Make syrup of sugar, vinegar cloves, cinnamon and lemon. Bring to full rolling boil and pour over rinds. Let sit overnight.
Day 2 Pour off syrup and bring to full boil and pour over rinds. Let sit overnight.
Day 3 Bring rinds and syrup to full boil.
Seat in steralized yars.