Pickled Watermelon Rind
This is a family recipe that has been handed down for generations. The best way to enjoy it is on a cracker with peanut butter and mayonnaise.
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READY IN: 97hrs
SERVES: 80
YIELD: 8 pint jars
UNITS: US
INGREDIENTS
Nutrition- 7lbs watermelon rind
- 1⁄4cup salt
- 1quart water
- 7cups sugar
- 2quarts cider vinegar
- 1⁄2teaspoon clove oil
- 1⁄2teaspoon cinnamon oil
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DIRECTIONS
- Trim dark green and pink from rind and cut into 1 inch cubes.
- Soak overnight in saltwater 1/4 c salt to 1 quart water.
- Drain, rinse, cover in cold water.
- Cook just until tender, but not soft.
- Drain.
- Combine: Sugar, vinegar, oils.
- Heat to boiling.
- Pour over rind and let stand one night in refrigerator.
- Drain in a pan (2nd day) reheat solution adding 2 more cups of sugar.
- Pour over rind again and set another night.
- Repeat again 3rd day.
- On 4th day heat rind in the syrup add 2 more cups of sugar.
- Simmer until rind is clear.
- Seal in hot, sterilized jars.
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