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Spiced Watermelon Pickles

Western.Chefs's picture
  Watermelon rind 1 1⁄2 Quart, cubed (About 2 Pound)
  Salt 3 Tablespoon (Soaked in brine and brine discarded)
  Water 3 Quart
  Granulated sugar 8 Cup (128 tbs)
  Cider vinegar 2 Cup (32 tbs)
  Whole cloves 2 Tablespoon
  Whole allspice 2 Tablespoon
  Cinnamon sticks 18 Inch (6 Pieces, 3 Inch Each)

Use rind from a firm, not overripe, watermelon.
Before measuring, trim off green skin and pink flesh, and cut rind in 1" cubes.
Soak overnight in the combined salt and 1 qt of the water; drain.
Cover with fresh water; cook until tender; drain.
Boil together for 5 min the remaining 2 qts water, the sugar, vinegar, and spices which have been tied in a piece of cheesecloth.
Add the melon rind, and cook, uncovered, until transparent—about 45 min.
Remove spice bag.
Turn immediately into hot sterilized preserve jars, and seal immediately.

Recipe Summary

Side Dish

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