Spiced Watermelon Pickles
|Watermelon rind||1 1⁄2 Quart, cubed (About 2 Pound)|
|Salt||3 Tablespoon (Soaked in brine and brine discarded)|
|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.
Serving size: Complete recipe
Calories 9672 Calories from Fat 28
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 0.95 g4.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1891.4 mg78.8%
Total Carbohydrates 2438 g812.7%
Dietary Fiber 36.8 g147.1%
Sugars 2142.2 g
Protein 5 g9.9%
Vitamin A 6.4% Vitamin C 28.9%
Calcium 80.2% Iron 45.1%
*Based on a 2000 Calorie diet