Fleur de Lis

Fleur de Lis

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Sunday, August 17, 2014

Watermelon Rind Pickles


Surely you don't just throw away the rind when you're finished eating the watermelon do you?  Once again, I can hear my grandmother's voice tell me not to waste ANYTHING.  These pickles are sweet and pungent, crisp and mouthwatering and delicious served with a variety of dishes.

2 lbs. watermelon rind
1 quart cold water
1/2 T. pickling lime
2 cups cider vinegar
2 cups water
3 3/4 cup sugar
1 T. EACH whole cloves and whole allspice
3 cinnamon sticks, broken into pieces
green food coloring, optional

Use firm, not overripe, watermelon with a thick rind.  Trim off green skin and all pink pulp.  Cut into 1 inch cubes.

Combine 1 quart water with pickling lime.  Pour over rind in enamel pan or bowl.  Let stand 1 hour.   Drain and cover with fresh water.

In an enamel pot, place rind and water to cover.  Bring to a boil.  Reduce heat and simmer for 30 - 40 minutes or until rind is tender when pierced with fork.  Drain.

Make a syrup of the vinegar, water and sugar by bringing to a boil.  Cook until the sugar is dissolved.

Add spices (tied in cheesecloth bag for easy removal) and the rind.  Simmer, uncovered, over low heat for 1 hour or until rind looks clear.  Remove spices.  Add food coloring, if used.

Pack pickles in hot, sterile jars.  Fill with hot syrup, leaving 1/2 inch headspace.  Seal with lids and rings and process in a hot water bath for 18 - 20 minutes.  

Questions about canning?  Go to THE authority http://www.freshpreserving.com/getting-started


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