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Rosy Watermelon Rind Pickle's picture
  Watermelon 1 Large
  Salt 1⁄4 Cup (4 tbs)
  Cold water 3 Quart
  Ice cubes 2 Cup (32 tbs) (2 trays)
  White vinegar 3 Cup (48 tbs)
  Water 1 Cup (16 tbs)
  Sugar 7 Cup (112 tbs)
  Whole cloves 2 Teaspoon
  Cinnamon stick 4 , broken
  Ginger root pieces 2

Slice the melon in quarters and remove the pink pulp.
Cut off the hard green skin and all but a thin layer of pink pulp.
Then dice in 1 1/2-inch squares.
Sprinkle with salt and add cold water and ice cubes.
Drain, rinse and drain again.
Drop cubes into boiling water and cook until just tender when tested with a skewer.
Drain well.
Mix the next three ingredients together in a large kettle and drop in the spices tied in a cheesecloth bag.
Tint with rose food-coloring.
Bring to a boil and boil 5 to 8 minutes.
Add the rind and cook gently, stirring occasionally until transparent.
Remove the bag and let stand overnight.
Next morning drain the syrup into a kettle and boil 5 minutes.
Pour over the rind and let stand overnight.
Next morning bring to a boil and ladle into hot sterilized jars.

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