Thursday, December 19, 2013

Watermelon Rind Pickles

4 lbs watermelon rind
2 cups vinegar (white)
2 cups water
4 cups sugar
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
1 lemon, sliced thin


1/4 cup salt
1 quart water


1 Pare watermelon rind and remove all pink portions.
2 Cut rind into 1 x 2 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.
3 Weigh.
4 Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart of water (make enough brine to cover).
5 Drain rind, wash in fresh water and drain.
6 Combine remaining ingredients and boil together 5 minutes.
7 Add rind a few at a time and cook until rind is clear.(simmer about 30 Min.).
8 Pack rind in hot sterilized jars.
9 Cover with boiling syrup and seal.
10 Spices may be tied in cheesecloth bag if desired.
11 Cantaloupe rind, pumpkin or winter squash rind may be cut into pieces and pickled in the same way.

Learn to make this at ASU where I received a  BS in Home Economics.