Recipe by Cindy Lynn
This is a recipe I found in my Polish Cookbook from Culinary Arts Institution. I haven't tried it myself, but found it interesting when I accidently ran across it the same evening I had just posted my own Watermelon Rind Pickle recipe in a discussion on the boards. If you decide to try it, please let me know what you think of it. Thanks!
Top Review by Mike_Boz
These turned out pretty good but I thought they were too syrupy-sweet. I thought it seemed like a lot of sugar but I didn't want to stray from the recipe. I would decrease the sugar next time and also leave out the spices but that's just a personal preference. The only other watermelon rind pickles i've had were soft but these were very crunchy.
- 3 lbs watermelon rind
- salt water (use 3 tablespoons salt for each quart of water)
- 2 lbs sugar
- 3 cups distilled white vinegar
- 6 cinnamon sticks (3-inches each)
- 2 tablespoons whole allspice
- 2 tablespoons whole cloves
- 2 tablespoons mustard seeds
Directions See How It's Made
- Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
- Soak overnight in enough salted water to cover.
- Heat sugar and vinegar to boiling.
- Tie spices in cheesecloth bag.
- If desired, add a few drops red or green food coloring to the rind.
- Pack watermelon rind tightly into hot, sterilized jars.
- Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind.
- Seal each jar at once.