Fruit: Pickled Watermelon Rind

posted by Marlen 11-04-100 8:25 AM

Pickled Watermelon Rind

1 large watermelon rind
1 quart water
1/4 cup kosher salt
1 quart cider vinegar
8 cups sugar
8 whole cinnamon sticks -- broken up
1 tablespoon whole cloves
1 tablespoon allspice berries

Peel and remove all green and pink portions from rind. Cut into 1 inch cubes and soak in salt water overnight. Drain and cover with fresh water.

Cook until almost tender. Drain. Make a syrup of vinegar and sugar. Tie spices in a cheesecloth bag and add to syrup. Boil 15 minutes, then let stand 15 minutes. Remove spice bag.

Add drained watermelon rind. Cook until clear. Pack into sterile jars and seal according to manufacturer's instructions. Makes 6 pints.

Pickled Watermelon Rind
Yields: about 2 cups

9 cups water, divided
4 cups watermelon rind, peeled and cut into 1-inch chunks
1 cup white vinegar
3 1/2 cups sugar
3 cinnamon sticks
1/2 teaspoon (16) whole cloves

In a soup pot, combine 8 cups of water and the watermelon rind and bring to a boil over high heat. Boil for 15 minutes, or until fork-tender; drain.

Return the watermelon rind to the pot and add the vinegar, the remaining 1 cup water, the sugar, cinnamon sticks, and cloves. Boil for 35 to 40 minutes, or until the rind is almost transparent, stirring occasionally.

Let cool for 15 minutes, then place in a container, seal tightly, and chill overnight before serving.

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