Pickled Watermelon Rind
From rescue_ranger 14 years ago
- 30 minutes to make
- Serves 4
With summer in full swing and summer gardens planted here are some favorite recipes to preserving and pickling
Ingredients
- watermelon rind, 4 quarts of 1-inch chunks shopping list
- 3 quarts water shopping list
- 3/4 cup salt shopping list
- 1 quart white or cider vinegar shopping list
- 8 cups sugar shopping list
- 2 tablespoons whole cloves shopping list
- 10 to 12 3-inch cinnamon sticks, broken into 1-inch pieces shopping list
- 1/2 teaspoon mustard seed shopping list
- red food coloring –(optional) shopping list
How to make it
- 1) Peel green skin and cut off inner pink from watermelon rind; cut into 1-inch chunks and measure 4 quarts. Put in a non-metal bowl and add the water and salt. Add more water if necessary, to cover the rind chunks. Cover and soak overnight in refrigerator.
- 2) Drain and cover with clear water; transfer to a large saucepan or Dutch oven. Bring to a boil and continue to boil for 30 minutes; drain.
- 3) Pour vinegar into an 8-quart kettle; add sugar. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring mixture to a boil. Remove from heat and let stand for 15 minutes.
- 4) Add the drained watermelon rind. Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes. Remove spices 15 minutes before done and add the food coloring, if using, just to tint.
- 5) Spoon into hot sterilized 1-pint jars leaving about 1/2-inch head space, and seal. Process jars in boiling water bath for 10 minutes
- Makes about 4 pints.
The Rating
Reviewed by 4 people-
Grew up eating watermelon rind pickle that my mother made, and I used to make it too. It is a wonderful sweet pickle!
grandmacooks
in Somewhere In loved it
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old but True Recipe great post ranger love it,
momo_55grandma
in Mountianview loved it
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haven't made these in along time... good post... and a favorite on the Thanksgiving table...^5
peetabear
in mid-hudson valley loved it
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