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Spiced Watermelon Rind

Chef.at.Home's picture
Ingredients
  Watermelon rind 7 Pound (From 1 Large, 20 Pound Watermelon.)
  Water 16 Cup (256 tbs)
  Salt 1 Cup (16 tbs) (Soaked in brine and brine discarded)
For syrup
  Sugar 8 Cup (128 tbs)
  Lemons 2 , thinly sliced
  Whole cloves 2 Tablespoon
  Whole allspice 2 Tablespoon
  Cinnamon stick 8 (1 Inch Piece)
  Cider vinegar 4 Cup (64 tbs)
  Water 4 Cup (64 tbs)
Directions

1. Pare outer green skin from rind. Cut rind into 1-inch cubes. (You should have about 16 cups.) Combine 8 cups of the water water 1/2 cup of the salt in a large bowl; add 8 cups of the rind; repeat with the remaining 8 cups water, 1/2 cup of salt and 8 cups of rind in second large bowl. Refrigerate both bowls overnight.
2. Drain rind; place in kettle or Dutch oven. Cover rind with fresh water. Bring to boiling; lower heat; simmer 10 minutes, or until rind is tender; drain.
3. While the rind drains, combine the sugar, lemon slices, cloves, allspice, cinnamon, vinegar and the 4 cups of water in same kettle. Bring to boiling; stir in the drained rind. Return the syrup to boiling; lower heat. Simmer, stirring often from bottom of kettle, 1 hour, or until rind is clear, syrup thick.
4. Ladle into 8 hot, sterilized, half-pint jars to within 1/4 inch of rim. Process in hot-water bath for 15 minutes. Label and date; store in a cool, dry place.

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Watermelon
Servings: 
175

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