1/2 watermelon, diced into bite-sized cubes
1/2 cup crumbled feta cheese
1/2 cup chopped mint
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
Pinch of salt & pepper
1. In a large bowl toss together watermelon, feta and mint. Tip mixture onto a large serving platter.
2. In a small bowl whisk together olive oil, balsamic vinegar, Dijon, salt and pepper.
from karen a.’s book, Underwood, MN
Peel and cut rind in cubes: sprinkle with 1/4 cup salt and enough cold water to cover. Let stand several hours or overnight. Drain. Cook until tender in the following syrup:
3 cups water 1 cup vinegar drain thoroughly. put cooked cubes into a syrup made from 2 cups sugar 2 cups water and 2 cups vinegar.
bring all to a boil and set aside overnight. In the morning, drain off syrup and add to it 4 more cups sugar and 3 drops oil of cinnamon and 2 drops oil of cloves. Add cubes and bring to a boil, Pour into a crock and let stand overnight. Drain. Scald syrup and pour over cubes for 3 successive mornings. Seal in sterrilized jars.
Submitted by: karen a