Email to Cat      

Mommy's Watermelon Rind Pickles

Source of Recipe


Coastal Living, July 2002






List of Ingredients



• 1 large watermelon, quartered
  
• 1/2 cup salt
  
• 2-1/2 quarts water, divided
  
• 1-3/4 cups cider vinegar
  
• 1/2 cup balsamic vinegar
  
• 2 cups sugar
  
• 1 lemon, thinly sliced
  
• 2 (3-inch) cinnamon sticks
  
• 2 tsp cracked allspice
  
• 1 tsp whole cloves
  






Instructions



1. Cut pulp from watermelon rind, leaving a small amount of red pulp on rind. Reserve pulp for another use. Cut rind into 1-inch cubes, and place in a large bowl.
   
   
2. Stir together salt and 2 quarts water. Pour over rind. Cover and chill 8 hours. Drain; rinse well.
   
   
3. Combine rind with water to cover in a Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until tender. Drain.
   
   
4. Combine remaining 2 cups water, vinegars and next 5 ingredients in Dutch oven or very large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until mixture becomes a thin syrup. Add rind, and simmer 5 to 6 minutes or until rind becomes translucent.
   
   
5. Pack hot rind mixture into hot jars, distributing lemon and spices evenly and filling to 1/2-inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 20 minutes.
   
   Yield: 3 pints