Pickled watermelon rind

Pickled watermelon rind

Ingredients/Components

• sugar - 7 c
• boiling water - 1 item
• vinegar - 2 c
• lemon - 1 item
• oil of cloves - 1/2 tsp
• watermelon - 1 item
• oil of cinnamon - 1/2 tsp
• small orange - 1 item

How to make pickled watermelon rind:

Day 1: Use the rind from firm but not overripe watermelon. Trim off the green skin and all pink flesh. Cut rind into 1-inch cubes. Measure 2 1/2 quarts and place in large enamel or aluminum canning kettle. (I find that you can use more than 2 1/2 quarts of watermelon rind.)

Add enough boiling water to cover rind. Place kettle over moderate heat and bring water back to the boiling point. Simmer until rind is tender, but not soft, about 20 minutes or so. (It is important that it not be too soft, or the pickles will not be crisp.) Remove from heat and drain rind well. Place rind in large bowl. Combine sugar, vinegar, oil of cloves and oil of cinnamon in saucepan; mix well. Place saucepan over high heat and bring mixture to boiling point. Remove from heat and pour over well-drained rind. Cover bowl with a towel and allow to stand overnight at room temperature.

Day 2: Drain rind from syrup; return rind to bowl. Place syrup in saucepan and bring to boiling point over high heat. Remove from heat and pour over rind. Cover bowl with a towel and allow to stand overnight at room temperature.

Day 3: Repeat instruction for Day 2.

Day 4: Slice unpeeled orange and unpeeled lemon crosswise in thin slices. Transfer rind and syrup mixture to preserving kettle and bring to a boil over high heat. Add orange and lemon slices to kettle and stir gently so you do not break up the orange and lemon too much. Remove from heat and pack rind and peel into hot sterilized jars. Fill jars to 1/2 inch

Recipe categories: For large groups, Fruit, Melons.