- This topic has 1 reply, 1 voice, and was last updated June 30, 2002 at 2:32 pm by .
- June 30, 2002 at 2:32 pm #248801Liss
Watermelon Rind Pickles
This recipe makes 3 pints and requires the rind of one medium watermelon.Ingredients
- [*]8 cups prepared rind
[*]1/2 cup pickling salt (coarse)
[*]8 cups cold water
[*]3 cups white granulated sugar
[*]2 cups white vinegar
[*]5-6 cinnamon sticks [/list]
Prepare The Rind
Remove dark green peel from watermelon. Cut rind into rectangular pieces approximately 1″x2″ until you have 8 cups of rind strips. Layer rind and salt in a stainless steel bowl or pickling crock.
Soak 12 hours.
Drain and rinse twice in cold water, then place rind and 8 cups cold water into a stainless steel saucepan and boil until fork tender (10 minutes). Drain again.Prepare The Solution
Combine sugar, vinegar and broken cinnamon sticks in a saucepan and bring to a boil, reduce heat but keep at a slow boil for one hour.
Immerse glass mason jars in boiling water for 10 minutes. If using self-sealing lids boil as well for 5 minutes. Into hot (now sterilized) jars distribute rind strips and add pickling solution to within 1″ of jar top.
Wipe jar rim before securing lids.Shelf Life
Store jars in a cool, dark place and let set for 6-8 weeks before opening. Consume within 8 months.
- You must be logged in to reply to this topic.