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Spiced Watermelon Pickles

Western.Chefs's picture
Ingredients
  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)
Directions

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

Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Watermelon

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

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

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Spiced Watermelon Pickles Recipe