Recipe by Cindy Lynn
Mom made these when I was a kid and they were quite a treat. I sometimes make them for my own family and they don't last long. They are such an unusual food that they make for quite the conversation.
Top Review by MizzNezz
I doubled the recipe and made a little extra syrup and got 7 pints. I cut the watermelon rind in 1 inch pieces. The flavors in the syrup are great, with the cloves giving a wonderful extra kick! I had these when I was a girl and always wanted to make some. Thanks for the recipe, Cindy!
- 4 lbs watermelon rind
- 2 cups vinegar (white)
- 2 cups water
- 4 cups sugar
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 lemon, sliced thin
- 1⁄4 cup salt
- 1 quart water
Directions See How It's Made
- Pare watermelon rind and remove all pink portions.
- Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
- Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
- Drain rind, wash in fresh water and drain.
- Combine remaining ingredients and boil together 5 minutes.
- Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
- Pack rind in hot sterilized jars.
- Cover with boiling syrup and seal.
- Spices may be tied in cheesecloth bag if desired.
- Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.