Pickled Watermelon Rind
- Ready In:
- 36hrs 30mins
- Ingredients:
- 7
- Serves:
-
50
ingredients
- 1 watermelon rind
- 2 quarts water
- 4 tablespoons salt
- 1 quart apple cider vinegar
- 3 lbs brown sugar
- 4 ounces cinnamon
- 2 ounces cloves
directions
- Peel the hard rind from the outside of the watermelon, and scrape off most of the pink from the inside. Chop into 3/4-1 inch pieces.
- Add salt to water and pour over watermelon rind in a large glasss or ceramic bowl. Soak overnight in the refrigerator.
- In the morning, pour off the salt water and rinse well.
- Add three pounds of brown sugar to the vinegar in a cooking pan. Bruise the spices, tie in a muslin bag and boil with the vinegar for five minutes.
- Then pour over the rind and let it stand twenty-four hours at room temperature.
- The next day, drain and save the liquid and, after heating it to a boil again, pour it over the rind again and let stand another twenty-four hours at room temperature.
- The last morning, bring to a full boil and boil all together for 10 minutes, then pour into sterilized jars and process according to the directions in a reputable canning guide.
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Reviews
-
Lots discoveries working this recipe! The results are sorta like chewing the meat off a bone! It's Southern comfort finger food to suck the meat (the white part between the red and the green) from the rind. (BTW I wear dentures) The amt of spices was huge,yet worked perfectly. The "sauce" is to die for! and I saved all extras for other sauce uses. I think use of brown sugar was significant. I'm still perfecting the right vinegar blend, as pure apple cider vinegar can impart a dominant flavor.
RECIPE SUBMITTED BY
GrandmaIsCooking
United States