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  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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5964 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.45 g2.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4026.2 mg167.8%

Total Carbohydrates 1536 g512.1%

Dietary Fiber 12.6 g50.3%

Sugars 1493.5 g

Protein 11 g22.9%

Vitamin A 171.2% Vitamin C 212.4%

Calcium 30.6% Iron 28.4%

*Based on a 2000 Calorie diet

Rosy Watermelon Rind Pickle Recipe