I have a book published by Better Homes and Gardens, which features a recipe for Pickled Watermelon Rind. I was not sure at first if I would like it - or anyone else for that matter, but when I tried the finished product today I was happy with the results :D
I didn't have a few of the ingredients it called for so I omitted them and added a few of my own. Hope you enjoy them! Recipe makes 3-4 half pint mason jars.
Watermelon Rind Pickles
Ingredients:
1 3/4 cup white vinegar
2 1/2 cups granulated sugar
1 1/4 cup water
1/4 cup pickling salt
2 tbsp of pickling spice
1 tsp whole cloves
1 tsp crushed red pepper flakes
1 10 lb watermelon
6 cups water
Cut the rind from watermelon. Cut away the green peel and pink flesh (save this to eat later) from the rind (the white portion); discard peel. Cut the rind into 1 inch squares. Measure 9 cups, place in large bowl. Combine the 6 cups water and salt. (add more water if necessary to cover) Cover and let stand overnight.
Pour rind mixture into strainer and set in sink. Rinse under cold water and drain. Transfer rind to heavy kettle or pot. Add enough cold water to cover. Heat to boiling, reduce heat. Simmer covered for 25 minutes or until rind is tender and then drain.
Meanwhile in another pot, combine sugar, vinegar, the spices, 1 1/4 cups of water. Heat to boiling, reduce heat and boil gently uncovered for 10 minutes. Strain spices from liquid and return liquid to pot. Add watermelon rind. Return to boil and reduce heat. Simmer for 25 minutes or until rind is translucent.
Pack rind and syrup in hot, sterilized jars leaving half an inch headspace. Wipe jar rims and adjust lids. Process filled jars for 10 minutes in a boiling water canner. Remove jars from canner. Cool on wire rack.
I didn't have a few of the ingredients it called for so I omitted them and added a few of my own. Hope you enjoy them! Recipe makes 3-4 half pint mason jars.
Watermelon Rind Pickles
Ingredients:
1 3/4 cup white vinegar
2 1/2 cups granulated sugar
1 1/4 cup water
1/4 cup pickling salt
2 tbsp of pickling spice
1 tsp whole cloves
1 tsp crushed red pepper flakes
1 10 lb watermelon
6 cups water
Cut the rind from watermelon. Cut away the green peel and pink flesh (save this to eat later) from the rind (the white portion); discard peel. Cut the rind into 1 inch squares. Measure 9 cups, place in large bowl. Combine the 6 cups water and salt. (add more water if necessary to cover) Cover and let stand overnight.
Pour rind mixture into strainer and set in sink. Rinse under cold water and drain. Transfer rind to heavy kettle or pot. Add enough cold water to cover. Heat to boiling, reduce heat. Simmer covered for 25 minutes or until rind is tender and then drain.
Meanwhile in another pot, combine sugar, vinegar, the spices, 1 1/4 cups of water. Heat to boiling, reduce heat and boil gently uncovered for 10 minutes. Strain spices from liquid and return liquid to pot. Add watermelon rind. Return to boil and reduce heat. Simmer for 25 minutes or until rind is translucent.
Pack rind and syrup in hot, sterilized jars leaving half an inch headspace. Wipe jar rims and adjust lids. Process filled jars for 10 minutes in a boiling water canner. Remove jars from canner. Cool on wire rack.
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