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Spicy Watermelon Pickles

garden.fresh's picture
  Watermelon rind 2 Pound
  Salt 1⁄4 Cup (4 tbs) (Soaked in brine and brine discarded)
  Water 1 Quart
  Cinnamon bark 2 Tablespoon
  Whole cloves 1 Tablespoon
  Sugar 4 Cup (64 tbs)
  White vinegar 2 Cup (32 tbs)
  Lemon 1 , thinly sliced
  Water 2 Cup (32 tbs)

Trim dark green and pink portions from rind; cut rind into 1 inch cubes.
Soak overnight in salted water.
Drain; rinse and cover with cold water.
Cook just until tender; drain.
Tie spices in small cheesecloth bag.
Combine sugar, vinegar, lemon, water and spice bag; simmer for 10 minutes.
Add rind; simmer until clear.
Fill sterilized jar to 1/2 inch from top.

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