Recipe by GrandmaIsCooking
--Adopted Recipe-- I used to make watermelon rind pickle, but my recipe is in the group of my recipes that is "hiding" from me. I will try to figure out how much rind, but I am guessing it is the peeled rind of one melon, and have changed the directions to reflect this. I have also added the step of soaking overnight in salt water. Amount of salt is approximate, but I never made any kind of pickle without any salt, as this recipe originally was written. Everything in this recipe is subject to change when I find my recipe. I have simply made some changes to try to make the recipe a little clearer, because I don't want someone to waste time and ingredients on a recipe that really seemed to be missing some ingredients and some steps. Preparation time includes standing time.
Top Review by Foggy Kitchen
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.
- 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 See How It's Made
- 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.