This recipe is for canning and uses all simple and common ingredients. From "Better Homes and Gardens."
My Private Note
Units: US | Metric
- 1Cut the rind from the watermelon (you should have 4 1/2 lbs of rind); trim off any pink flesh and the green and pale green outer skin and discard.
- 2Cut the remaining rind into 1-inch pieces; you'll have about 9 cups of rind to pickle.
- 3Place the rind in a large nonreactive bowl; in another large bowl, combine 6 cups of water with the pickling salt.
- 4Pour the salt mixture over the watermelon rind, adding more water if needed to cover; let stand, covered and at room temperature, overnight.
- 5Next day pour rinds into a colander in the sink and rinse well with cold water, letting drain well.
- 6Place rinds in a large pot and cover with cold water; bring to a boil, cover, reduce heat and let simmer until rinds are tender, about 20 to 25 minutes, the drain again.
- 7Meanwhile, make a syrup in another large nonreactive pot, by combining sugar, vinegar, 11/2 cups water, cinnamon, and cloves; bring to a boil, stirring to dissolve sugar, then reduce heat and let simmer, uncovered, for 10 minutes.
- 8Strain syrup, discarding solids; add rinds to syrup, bring to a boil, reduce heat and simmer until rinds are translucent, 25 to 30 minutes.
- 9Pack into hot, sterilized jars, leaving 1/2-inch head space, wipe rims clean, tighten lids.
- 10Process in a boiling water canner for 10 minutes (begin timing once mixture returns to a boil); remove from canner and cool on wire racks.
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Nutritional Facts for Watermelon Pickles
Serving Size: 1 (208 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 115.5
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1050.5 mg
- Total Carbohydrate 29.1 g
- Dietary Fiber 0.5 g
- Sugars 27.2 g
- Protein 0.7 g