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  • Doreen Trout

    pickled watermelon rind and other pickling recipes

  • Jurek Lipski

    Pickled Watermelon Rind A Bitten Word recipe adapted from the National Center for Home Food Preservation Ingredients 2 quarts watermelon rind (equal to one medium-sized melon) 3/4 cup salt 3 quarts water 5 cups sugar 3 cups white vinegar 3 cups water 1 tablespoon (about 48) whole cloves 6 cinnamon sticks, broken into 1-inch pieces 1 tablespoon Allspice 1 lemon, thinly sliced, with seeds removed Trim the pink flesh and the green outer skin from the rind. Cut into small strips, about 1" x 2". Cover with brine made by combining 3 quarts water and 3/4 cup salt. Refrigerate for five hours or overnight. Drain; rinse. Cover the watermelon with water and bring to a boil; continue cooking until fork-tender, about another 15 minutes. (Overcooking will cause the rinds to become rubbery.) Drain. Combine sugar, vinegar, water and spice. Boil 5 minutes and then pour over watermelon; add lemon slices. Refrigerate overnight. Heat watermelon in syrup to boiling; reduce heat to medium-high and for one hour. Pack the hot watermelon pickles loosely into clean, hot pint jars.Cover with boiling syrup, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal lids. To seal: Submerge the full jars in boiling water (enough water so the jars are 1-2" below the surface); boil for 15 minutes (or slightly longer at higher altitudes). Remove jars and let them sit undisturbed at room temperature for 24 hours. Check seals.

  • Dre Horton

    I <3 Watermelon Rind Pickles

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