Watermelon Rind Pickles Recipe - Cooking Index
Watermelon Rind Pickles Recipe - Cooking Index
| 7 lbs | 3178g / 112oz | Thick watermelon rind |
| 1/4 cup | 59ml | Pickling salt |
| 1 | Cold water | |
| 1 teaspoon | 5ml | Alum - (opt) |
| 7 cups | 1386g / 48oz | Sugar |
| 2 cups | 474ml | White vinegar |
| 1/2 teaspoon | 2.5ml | Oil of cinnamon* |
| 1/2 teaspoon | 2.5ml | Oil of cloves* |
*Note: You can substitute two sticks of cinnamon and about 12 cloves in a spice bag for the oils.
Trim pink flesh and outer green from melon rind so you have white pulp. Cut pulp to 1-inch cubes overnight. Dissolve salt in cold water and soak melon-rind cubes overnight.
Make more brine as needed to keep rind covered. Combine sugar, vinegar, oil of cinnamon, oil of cloves in a saucepan. Bring to a boil and pour over rind. Cover and let stand overnight. In morning, sterilize canning jars and lids according to manufacturer's directions.
Drain off syrup into a saucepan. Pack the rind into sterilized canning jars. Bring syrup to a boil and pour over rind in jars; leaving 1/2" head space. Seal with sterilized lids according to manufacturer's instructions. Process in a boiling water bath for 10 minutes.
Source:
Blue Ribbon Pickles and Preserves by Maria Polushkin Robbins (St Martin's Press) Miami Herald, 9/28/95
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.