Prep 12 hrs
Cook 30 mins
A little bit different recipe that is my favorite. These take a little time but are soooo worth it. From a Farm Journal magazine years ago. These should set for at least six weeks (or more) before eating.
- 1 large firm watermelon
- 1 cup pickling salt
- 4 cups cider vinegar
- 2 cups strained red cherry juice (from fresh cooked or canned cherries)
- 12 cups sugar
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground cinnamon
- 4 -5 cinnamon sticks, broken into 8 to 10 pieces
- 2 tablespoons whole cloves
- Remove rind from watermelon.
- Peel off outside skin.
- Cut rinds into three inch strips (about 12 cups).
- Place strips in large jar and cover with cold water.
- Add the cup of salt.
- Let stand overnight.
- Drain off all the water.
- Place watermelon rind in 2 quarts of fresh water in a large sauce pan.
- Boil 10 minutes and then strain.
- In a 6 quart kettle bring vinegar, cherry juice and sugar to a boil.
- Add ground cloves and ground cinnamon.
- Spiced cooked rind with cloves.
- Drop cooked rind into hot syrup and cook until syrup is thickened.
- Add a piece of cinnamon stick into hot pint jars.
- Fill with boiling hot preserves and syrup.
- Adjust lids.
- Process in a boiling hot water bath (212F) for 15 minutes.
- Remove jars and let cool in a draft free area.
- Makes 8-10 pints.
Just a comment - I'm about to use this recipe, as it is exactly how I remember my grandmother making watermelon rind PICKLES. It's supposed to taste like sweet pickles. The other recipes here are actually preserves, I think, and would taste as such.
This recipe was AWFUL! It tasted only like vinegar. I would not recommend this recipe.