Pickled Watermelon Rind

Watermelon Pickles

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Pickled Watermelon Rind Ingredients

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 sauce pot.

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 head space. Remove any air bubbles.

Adjust two-piece caps. Process 10 minutes in a boiling water canner.