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Pickles: Mommy's Watermelon Rind Pickles

Source of Recipe

Coastal Living, July 2002 /posted by catgurrl at recipe circus


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





Recipe

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.


Stir together salt and 2 quarts water. Pour over rind. Cover and chill 8 hours. Drain; rinse well.


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.


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.


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