Candied Watermelon Rind
Ready In: 7 hrs
Serves: 32
Yields: 2 cups
Ingredients
- 4 cups watermelon rind, green parts peeled off and remainder diced (23.2 oz prepared)
- 2 cups sugar
- 2 lemons, zest of
- 1⁄3 cup lemon juice
- 2 tablespoons vanilla
- 1 teaspoon cinnamon
- 8 cardamom pods
- 6 szechuan peppercorns
Directions
- Place watermelon rind in a deep pot and add the sugar.
- Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
- In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
- Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
- Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
- While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you’re keeping it in the fridge, skip this part!).
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