Watermelon Rind Pickles

Name: Watermelon Rind Pickles
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 5-6 pints
Ingredients: 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

(29)

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.

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READY IN: 2hrs 5mins

YIELD: 5-6 pints

UNITS: US

INGREDIENTS

Nutrition

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
Brine
¹⁄₄

cup salt
1

quart water

DIRECTIONS

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.
Weigh.
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.

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