I love to use this recipe towards the end of the summer! It really preserves and keeps the watermelon flavors into the winter.
- Prep Time: 20m
- Cook Time: 40m
- Serves: 10
- Yield: 5-6 pints
- Category: Appetizers, Sides
Ingredients
Watermelon Rind Pickles
- 1/4 cup salt
- 1 lemon, sliced thin
- 1 tsp. whole allspice
- 1 tsp. whole cloves
- 3 cinnamon sticks
- 4 c sugar
- 2 c water
- 2 c vinegar (white)
Brine
- 4 lbs watermelon rind
- 1 qt water
Instructions
Watermelon Rind Pickles
- Pare watermelon rind and remove all pink portions.
- Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
- Weigh.
- Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
- Drain rind, wash in fresh water and drain.
- Combine remaining ingredients and boil together 5 minutes.
- Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
- Pack rind in hot sterilized jars.
- Cover with boiling syrup and seal.
- Spices may be tied in cheesecloth bag if desired.
- Cantaloupe rind, pumpkin or winter squash rind may be cut into
- pieces and pickled in the same way.
Brine
- Add salt to water
- Boil till dissolved
- Cool to room temperature