Prep 0 mins
Cook 0 mins
This is the other watermelon rind pickle recipe we use. The ginger makes a nice flavor alternative to the allspice in our other family favorite.
- 4 quarts prepared watermelon rind
- 3 tablespoons pickling lime
- 2 quarts cold water
- 2 tablespoons whole cloves
- 3 cinnamon sticks
- 2 pieces gingerroot
- 1 lemon, thinly sliced
- 8 cups sugar
- 1 quart white vinegar
- 1 quart water
- To prepare watermelon rind: Trim dark skin and pink flesh from thick watermelon rind; cut in 1-inch pieces or as wanted.
- Dissolve lime in 2 quarts water, pour over rind.
- If needed, add more water to cover rind.
- Let stand 2 hours.
- Drain: rinse and cover rind with cold water.
- Cook until just tender; drain.
- Tie spices in a cheesecloth bag.
- Combine spices with remaining ingredients and simmer 10 minutes.
- Add watermelon rind and simmer until clear.
- Add boiling water if syrup becomes too thick before rind is clear.
- Remove spice bag.
- Pack, boiling hot, into sterilized mason jars, leaving 1/8-inch head space.
- Adjust caps and allow to seal.
Another great pickle recipe from Cindy Lynn. We definitely love the ginger flavor in these. These will be so welcome on our table this winter! Thanks, Cindy!
To prepare and can according to County Extension guidelines: 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 the salt with 3 quarts cold water. Add ice cubes. Let stand 5 to 6 hours. Drain; rinse with cold water. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook). Drain. Combine sugar, vinegar, water, and spices (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon with spices; add lemon slices. Let stand overnight. Heat watermelon in syrup to boiling and cook until watermelon is translucent (about 10 minutes). Pack hot pickles loosely into clean, hot pint jars. To each jar add 1 piece of stick cinnamon from spice bag; cover with boiling syrup to within 1/2 inch of top. Adjust jar lids as in fresh-pack dills. Process in simmering water bath at 200 to 205 degrees F for 5 minutes. Remove jars and complete seals if necessary. Set jars upright, several inches apart, on a wire rack to cool.
Recipe is very easy and very delicious. Ginger and lemon add a refreshing taste to the rind.