Sweet Pickled Watermelon Rind
Author: My Dragonfly Cafe
Recipe type: Side
Serves: 4 pints
- 12 cups of watermelon rind- peeled, pulp removed, cut into 1" cubes
- ( I used 2 seedless watermelons, approximately 6 pounds total)
- 3 quarts water
- ¾ c. salt
- 1 T. whole allspice
- 1 T. whole cloves
- 6 cinnamon sticks, broken into `1" pieces
- 1-2 lemons, thinly sliced (orange slices would be a great substitute)
- 3 c. water
- 3 c. white vinegar
- 9 c. granulated sugar
- Slice watermelon. Cut out fruit. Peel, remove pulp and cut into 1 " cubes.
- In a large pot, dissolve salt in 3 quarts of water.
- Add rind to pot and cover with 2 quarts of ice.
- Let it stand for 8 hours, or overnight.
- The next day, drain and rinse off rind.
- Cover rinds in large pot with water and boil for 10 minutes. Drain.
- To the pot, add water, vinegar, sugar, lemon and spices.
- Boil for 5 minutes then turn off the heat.
- Add watermelon rind and cover.
- Let it stand for 8 hours; refrigerate when cooled off, if you like.
- Following that time period, bring it again to a boil; simmer for one hour.
- Prep lids and jars. Fill to ½" from the top. Wipe off rim with clean towel dipped in hot water.
- Place on lids and tighten band on jars.
- Process 10 minutes in boiling water.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/sweet-pickled-watermelon-rind/
3.5.3218