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Watermelon Pickle

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Ingredients
  Watermelon rind 3 Pound
  Salt 2 Teaspoon
  Cinnamon stick 3 Inch
  Whole cloves 2 Tablespoon
  Sugar 7 Cup (112 tbs)
  Vinegar 2 Cup (32 tbs)
Directions

Remove and discard green skin and pink flesh from rind.
Cut rind in 1-inch cubes.
(You should have 10 cups cubes.) In kettle, combine rind, salt, and 3 quarts water; bring to boiling;
boil gently, uncovered, just until tender—about 10 minutes.
Tie cinnamon stick and cloves in a small bag made of several thicknesses of cheesecloth.
In large saucepan, combine sugar, vinegar, and spice bag.
Bring to boiling, stirring until sugar is dissolved; boil gently 5 minutes.
Remove from heat; add, if desired, a little red or green food color.
Drain rind well; place in a 4-quart bowl.
Pour syrup over rind; weigh down with a plate, so all pieces are covered with syrup.
Refrigerate overnight.
Next day, drain syrup into a large saucepan; bring to boiling.
Pour over rind; weigh down, and refrigerate overnight.
On the third day, drain syrup, and bring to boiling.
Place rind in 5 or 6 pint jars; cover with hot syrup.
Let cool; store in refrigerator, covered.
It will keep several weeks.To keep longer, sterilize 6 pint jars (see Direc- tions for Sterilizing);
leave in hot water until ready to fill.
Bring rind and syrup to boiling point; re- move from heat.
Immediately ladle into hot, steril- ized jars; cover with hot syrup; cap as manufac- turer directs.
Makes 5 or 6 pints.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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