- This topic has 1 reply, 1 voice, and was last updated August 7, 2009 at 3:46 am by .
- August 7, 2009 at 3:46 am #275030
I finished making these today…yum!
Sweet Watermelon Pickles
Rind of one 18-25 lb watermelon
1 gallon cold water
2 Tablespoons salt
3 cups Vinegar
7 cups Sugar
1 Tablespoon whole cloves
2 or 3 sticks cinnamon
Choose a melon with firm rind, the thicker white the better. Trim off the outer dark green skin and also the pink flesh. (We leave a thin line of pink at the top.) Cut the white rind into rectangles (example: large french fries).
Discard any bad or discolored rind. Soak overnight (refrigerate) in a brine made of the cold water and salt. In the morning, rinse the rind in cold water and let stand in ice water for 1 hour.
Drain. Cover with boiling water and simmer until tender. Drain rind again.
In another pan, prepare a syrup of vinegar, sugar and spices (tie the spices loosely in cheesecloth). Bring to a boil over medium heat, stir occasionally so the sugar will not burn. Carefully add drained rind to the boiling syrup.
Cook gently until rind is golden and transparent. Remove spice bag. Put rind and syrup into a container and refrigerate.
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