Pickled Watermelon Rind

Submitted by Chef #160322

"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."

 

• Ready In: 97hrs
• Ingredients: 7
• Yields: 8 pint jars
• Serves: 80

ingredients

• 7 lbs watermelon rind
• 1⁄4 cup salt
• 1 quart water
• 7 cups sugar
• 2 quarts cider vinegar
• 1⁄2 teaspoon clove oil
• 1⁄2 teaspoon cinnamon oil

directions

1. Trim dark green and pink from rind and cut into 1 inch cubes.
2. Soak overnight in saltwater 1/4 c salt to 1 quart water.
3. Drain, rinse, cover in cold water.
4. Cook just until tender, but not soft.
5. Drain.
6. Combine: Sugar, vinegar, oils.
7. Heat to boiling.
8. Pour over rind and let stand one night in refrigerator.
9. Drain in a pan (2nd day) reheat solution adding 2 more cups of sugar.
10. Pour over rind again and set another night.
11. Repeat again 3rd day.
12. On 4th day heat rind in the syrup add 2 more cups of sugar.
13. Simmer until rind is clear.
14. Seal in hot, sterilized jars.

Reviews

[Foggy Kitchen]

I worked a different recipe and now make comparisons, comments. Salt shd be Kosher or Sea. Sugar best if brown (or mix). Vinegar can be strong tasting, and I suggest using a milder form, perhaps "house blend", lesser amt. and adding lemon juice for tart. I don't grasp using spice OILS, and suggest common powder or calculated whole spices - whether in bag or fished out. Final Result is sweet-hot "meat" (the white between the green and the red) to make finger food, sucking off like meat from a bone.