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Crisp Watermelon Rind

Southern.Crockpot's picture
Ingredients
  Watermelon rind 5 Pound
  Salt 1 Tablespoon (Boiled in salt water)
  Sugar 9 Cup (144 tbs)
  Cider vinegar 1 Quart
  Cinnamon sticks 8 Inch
  Whole allspice 2 Teaspoon
  Whole cloves 2 Teaspoon
Directions

Cut off and discard the green and red portion from watermelon rind, leaving only the white inner rind.
Cut the rind into 1 to 1 1/2-inch pieces, to measure 4 quarts.
Place the rind in a large enamel or stainless steel pot.
Add water to cover and stir in the salt.
Bring to a boil, then reduce heat and simmer for 15 to 20 minutes or until rind can be easily pierced with a fork.
Remove from heat and stir in the alum.
Cool, then cover and let stand for 24 hours.
Pour off the water, then rinse and drain rind well.
Add the sugar, vinegar and cinnamon sticks.
Tie the allspice and cloves in a cheesecloth bag and add to watermelon rind mixture.
Mix well, then bring just to a boil, stirring constantly.
Remove from heat and cool, uncovered.
Cover and let stand for 24 hours longer.
Drain off the syrup into a large saucepan and bring just to a boil.
Pour over the rind and cool.
Cover and let stand for 24 hours longer.
Drain off the syrup and bring just to a boil.
Pour over the rind and cool.
Cover and let stand for 24 hours longer.
Heat the rind in the syrup, but do not boil.
Remove and discard the spice bag.
Pack the rind and cinnamon in hot, sterilized jars.
Heat the syrup to boiling, then fill jars with boiling syrup.
Seal immediately.
Store for at least 4 weeks or longer before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Watermelon
Servings: 
130

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