| previous | next |
Title: Pickled Watermelon Rind
Categories: Canning Pickle Check
Yield: 4 Servings
| 8 | lb | Watermelon rinds |
| 1 | ga | Cold water |
| 1 | tb | Salt |
| 6 | c | Sugar |
| 6 | c | Light corn syrup |
| 1 | qt | Water |
| 1 | qt | Cider vinegar |
| 8 | Sticks cinnamon | |
| 1 | tb | Whole cloves |
| 1 | Lemon; sliced |
This recipe makes about four quarts. You will need a large mixing bowl or new, clean plastic dish pan or pail and a cheesecloth spice bag, in addition to the basic equipment for boiling water bath canning.
1. Cut all green and pink portions off watermelon rind and cut in 1 inch chunks. Put in large mixing bowl or new, clean, plastic dish pan or pail.
2. Dissolve salt in water and pour over rind cubes. Add more water, if necessary, to cover cubes. Let stand 6 hours or overnight.
3. Organize and prepare ingredients, equipment, an work area.
4. Drain rind and rinse. Put in large preserving kettle or saucepan and add water to cover.
5. Simmer until rind is tender, about 20 minutes. Drain and set aside.
6. Measure sugar, corn syrup, water, and vinegar into preserving kettle and heat to boiling. Meanwhile tie spices in cheesecloth bag and add to kettle along with lemon. Boil 10 minutes.
7. Add rind to spice syrup and simmer until rind is transparent. Remove spice bag.
8. Pack watermelon rind into hot jars to within 1/4 inch of tops. Pour hot syrup into jars to within 1/4 inch of tops.
9. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional hot syrup, if needed, to bring to within 1/4 inch of tops.
10. Wipe tops and threads of jars with a damp clean cloth.
11. Put on lids and screw bands as manufacturer directs.
12. Process in boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning, 10 through 18.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
| previous | next |