Prep 12 hrs
Cook 30 mins
From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. For the most current canning guidelines, please go to http://www.uga.edu/nchfp/how/can_home.html.
- 2 lbs watermelon rind
- 1 tablespoon cinnamon
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 2 lbs sugar
- 1 pint vinegar
- 1 pint water
- 1 lemon, sliced thin
- Pare rind and all pink edges from the watermelon.
- Cut into 1-inch squares or fancy shapes as desired.
- Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
- Soak overnight.
- Drain brine.
- Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
- Tie spices in a cheesecloth bag and remove before rind is bottled.
- Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
- Fill Sterilized jars.
- Adjust jar lids as in fresh-pack dills.
- Process in boiling water bath for 5 minutes.
- Set jars upright, several inches apart, on a wire rack to cool.
I made these last summer and I can't wait for watermelons to come into season. These were really good. I had a lot of friends try them just for fun and they got hooked. I plan to make a lot of these and give them as Christmas gifts. My kids didn't believe me that you could pickle watermelon rind...they thought I was pulling their leg. One friend ate almost half a jar before I told her what type of pickles they were. The look on her face was priceless......
I appreciate that this recipe (compared to others I've tried) dilutes Vinegar and adds lemon. I prefer the taste result of using brown sugar, not white. Commonly is cinnamon and cloves - very compatible, but allspice is also a "natural". Save that leftover juice - works wonderfully with pork.