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Pickled Watermelon Rind Recipe

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This recipe for Pickled Watermelon Rind is from Four Generation Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use rind from firm, not overripe watermelon. Trim outer green skin and pink flesh allowing a very thin line of pink to show. Cut into 1 1/2" x 3/4" pieces.
Directions:
Directions:
Soak 3 lbs. cut rind overnight in salt water (1 qt water to 3 Tbsp pickling salt). Drain and rinse well with cold water. Put in a kettle and cover with fresh water. Bring to a boil then turn down to medium. Check for tenderness after 1/2 hour. Chunks need to be a little crisp. Remove from heat and drain.
Heat:
2 lbs. granulated sugar (1 lb = 2 cups)
2 cups white vinegar to boiling.

Tie in cheesecloth:
6 3" cinnamon sticks
2 Tbsp whole alspice
2 Tbsp whole cloves

Put in bottom of kettle and add rind. Cook uncovered until transparent, about 30 minutes. Simmer while quickly packing 1 hot sterlized jar at a time. Fill to 1/8" from top. Be sure solution covers rind and seal jar at once.
Number Of Servings:
Number Of Servings:
3 - 4 pints

 

 

 

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