Pickled Watermelon Rind

(from Lucianolinda’s recipe box)

Source: mother's old cook book (hand written)

Categories: pickles

Ingredients

  • 2 lbs. watermelon rind
  • 2 cups vinegar
  • 2 cups water
  • 4 cups sugar
  • 1 stick cinnamon
  • 1 tsp. whole cloves
  • 1 tsp. whole allspice
  • 1 lemon, sliced thin
  • Big batch:
  • Rind from 2large watermelons
  • Salt
  • 2 quarts cider vinegar
  • 4 lbs. (9 cups) sugar
  • 2 Tbsp. each whole cloves and allspice
  • 1 piece fresh or dried gingerroot
  • two 2 inch cinnamon sticks
  • 1 lemon, sliced thin

Directions

  1. Trim off green skin and pink meat from watermelon rind, and remove all pink portion. Cut rind into pieces 3 × 1 inch and 1/2 inch thick or 3/4 to 1 inch cubes. Weigh for 2 cups, or measure 4 quarts for big batch.
  2. Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart water.
  3. Drain rind, wash in fresh water and drain. Cook rind in fresh water until tender. Drain in colander.
  4. Combine remaining ingredients and boil together 5 minutes. Add rind, a few pieces at a time and cook until rind is clear. Pack rind in hot sterilized jars, cover with boiling syrup and seal.

  5. makes 2 pints or 4 pints for big batch

  6. Spices may be tied in a cheesecloth bag, if desired.

  7. Cantaloupe rind, pumpkin or winter squash may be cut into pieces and pickled in the same way. or slice green tomatoes and use salt instead of brine.

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