Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

Serve as a relish, or drain it for use with Gingered Sour Cream Fruitcake (see other recipe)

Ingredients Nutrition

Directions

  1. Blanch watermelon rind just until the tines of a fork will pierce the flesh. Don't overcook. Drain rind.
  2. Make syrup by simmering vinegar, honey, lemon peel, cinnamon, cloves, and ginger for 10 minute.
  3. In a lg. bowl, pour hot syrup over rind, cover, & chill overnight.
  4. Remove rind & put into 4 hot, scalded pint jars, filling three-quarters full.
  5. Bring syrup to a boil & pour over rind in jars, leaving 1/2-in. headspace.
  6. Seal & process 10 minute in a boiling water bath.

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