3 quarts prepared watermelon rind
3/4 cup salt
8 cups sugar
1 quart white vinegar
3 cups water
6 short sticks cinnamon
2 tablespoons whole allspice
2 tablespoons whole cloves
1 teaspoon ground ginger
Trim rind free of thin skin and all pink flesh. Cut rind into 1 to 1 1/8 inch pieces and measure amount. Soak rind overnight in brine made by dissolving 3/4 cup salt in 3 quarts cold water. (Note: USDA recommends that 2 quarts of ice cubes be added when rind is put into brine.)
Drain and rinse rind. Cover rind with clear water and cook until fork tender. Drain.
Heat sugar, vinegar, water, and spices (tied in cheese cloth) until sugar dissolves. Add rind to syrup and cook until rind is "clear". Add boiling water if syrup gets too thick before pickle is done.
Pack pickles to within 1/2-inch of top of fruit jar. Cover with syrup. Put dome lid on jar; screw band tight.
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reviews & comments
July 11, 2013
The recipe does not indicate any processing after the jars are packed. Do they need to be put in a hot water bath, or are they not intended to be kept on the shelf throughout the year?
I AM LOOKING FORWARD TO TRYING THESE, MAY I USE FOOD COLORING AND IF SO HOW MUCH RED OR GREEN WOULD BE NECESSARY? THANK YOU.
I would like to make the recipe, but the amount of water to be heated with the sugar, vinegar and spices is not specified. If someone has made this and gotten good results, I would to know how much water was used.
Actually, it is listed. It is 3 cups water that is mixed with the vinegar, sugar and spices.
July 13, 2009
I cut this recipe in half. I never thought watermelon rind could taste SO good! Thank you. I'll be making more.