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Pickled Watermelon Rind Recipe
Note: If you are unfamiliar with canning procedures, you should read Pickling Techniques before beginning.
Ingredients:* 4 quarts of 1-inch chunks watermelon rind
* 3 quarts water
* 3/4 cup pickling salt
* 1 quart white vinegar
* 8 cups sugar
* spice sack, containing 2 tablespoons whole cloves, 10 cinnamon sticks, broken into 1-inch pieces and 1/2 teaspoon mustard seed. Tied in cheesecloth.
Directions:
1. Peel green skin off watermelon rine and cut off any inner pink from watermelon rind; cut into 1-inch chunks.
2. Put watermelon in a non-metal bowl and add the water and salt. Add more water if necessary, to cover the rind chunks.
3. Cover watermelon with a cloth towel and soak overnight in refrigerator.
4. Drain and cover with clear water in a large saucepan or Dutch oven. Bring to a boil and continue to boil for 30 minutes
5. Drain water. Set aside.
6. Combine vinegar and sugar in a large kettle to make brine. Add spice sack and bring mixture to a boil.
7. Remove from heat and let stand for 15 minutes.
8. Add the drained watermelon rind. Bring back to a boil and continue cooking until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes.
9. Remove spices 15 minutes before done.
Note: Red food coloring may be added at this point, if a pink color is desired.
10. Spoon watermelon into hot sterilized 1-pint jars, leaving about 1/2-inch head space. Cover with vinegar brine mix to within 1/2 inch of top. Seal jars with lids.
11. Process jars in boiling water bath for 10 minutes (15 minutes if over 1,000 feet altitude).
Makes about 4 pints.
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