Pickled Watermelon Rind

Watermelon Pickles

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Pickled Watermelon Rind

4 quarts cubed watermelon rind
1 cup canning salt
1 gallon cold water
7 cups sugar
1/2 cup thinly sliced lemon
1 tablespoon whole cloves
1 tablespoon whole Allspice
1/4 teaspoon mustard seed
3 sticks cinnamon
2 cups vinegar

Peel watermelon rind, removing green and pink portions. Cut rind into 1 inch pieces.

Dissolve salt in water; add rind and let stand 6 hours or overnight.

Drain; rinse. Cover rind with cold water
in a large saucepot.

Cook until tender, about 20 minutes;
drain and then set aside.

Tie spices in a spice bag. Combine sugar, lemon slices, spice bag and vinegar in a large saucepot.
Bring to a boil and cook for 10 minutes.

Add rind, simmer until rind is transparent.
remove spice bag.

Pack hot rind and liquid into hot jars, leaving 1/4 inch headspace. Remove any air bubbles.
Adjust two-piece caps.

Process 10 minutes in a boiling water canner.