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Easy Watermelon Pickles

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  Watermelon rind 9 Pound (Prepared)
  Water 3 3⁄4 Quart
  Salt 1⁄2 Cup (8 tbs) (Soaked in brine and brine discarded)
  Sugar 3 Quart
  Cider vinegar 3 1⁄2 Cup (56 tbs)
  Lemons 1 1⁄2 , thinly sliced
  Whole cloves 1 Tablespoon
  Cinnamon sticks 2
  Cassia buds 1 Teaspoon

To prepare find, cut into 1 1/2 inch lengthwise strips, Thinly pare off green skin and pink flesh.
Cut pared strips into two-inch lengths.
Cover with water, add salt, let soak overnight.
Next morning rinse thoroughly with fresh water.
Measure off equally in 2 enamelware or aluminum kettles.
Barely cover with fresh water, cover, and cook until tender (about 1 1/4 hours).
Drain off water and drop rind into syrup made by heating sugar and vinegar to boiling in a larger kettle.
Add lemon slices, and the spices tied in a cheesecloth bag.
Cover, and cook until rind is transparent, about 1 3/4 hours simmering, not boiling.
Pack in clean, hot sterilized jars, cover with syrup and seal.

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