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Crispy Watermelon Rind

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  Watermelon rind 5 Pound
  Salt 1 Tablespoon
  Alum 8 Teaspoon
  Sugar 9 Cup (144 tbs)
  Cider vinegar 1 Quart
  Lemons 2 , thinly sliced
  Cinnamon sticks 4 (2 Inch Sticks)
  Whole allspice 2 Teaspoon
  Whole cloves 2 Teaspoon

Cut off and discard green and red portion from watermelon rind, leaving only white inner rind.
Cut rind into 1-inch pieces, to measure 4 quarts.
Place rind in large enamel or stainless-steel pot.
Add water to cover; stir in salt.
Bring to boil; reduce heat.
Simmer 15 to 20 minutes, until rind can be easily pierced with fork.
Remove from heat; stir in alum; cool.
Cover; let stand 24 hours.
Pour off water; rinse; drain well.
Add sugar, vinegar, lemon, and cinnamon.
Tie allspice and cloves in cheesecloth bag; add to rind mixture; mix well.
Bring just to boil; stir constantly.
Remove from heat; cool, uncovered.
Cover; let stand 24 hours.
Drain off syrup into large saucepan; bring just to boil.
Pour over rind; cool.
Cover; let stand 24 hours.
Heat rind in syrup; do not boil.
Remove and discard spice bag.
Pack rind and cinnamon in hot, sterilized jars.
Heat syrup to boiling; fill jars with boiling syrup.
Seal immediately.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 77 Calories from Fat 0

% Daily Value*

Total Fat 0.01 g0.01%

Saturated Fat 0 g0.01%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 20.9 mg0.9%

Total Carbohydrates 19 g6.4%

Dietary Fiber 0.08 g0.31%

Sugars 16.7 g

Protein 0.02 g0.03%

Vitamin A 0.01% Vitamin C 0.99%

Calcium 0.2% Iron 0.15%

*Based on a 2000 Calorie diet

Crispy Watermelon Rind Recipe