Pickled Watermelon Rind

“This is a family recipe that has been handed down for generations. The best way to enjoy it is on a cracker with peanut butter and mayonnaise.”
READY IN:
97hrs
SERVES:
80
YIELD:
8 pint jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim dark green and pink from rind and cut into 1 inch cubes.
  2. Soak overnight in saltwater 1/4 c salt to 1 quart water.
  3. Drain, rinse, cover in cold water.
  4. Cook just until tender, but not soft.
  5. Drain.
  6. Combine: Sugar, vinegar, oils.
  7. Heat to boiling.
  8. Pour over rind and let stand one night in refrigerator.
  9. Drain in a pan (2nd day) reheat solution adding 2 more cups of sugar.
  10. Pour over rind again and set another night.
  11. Repeat again 3rd day.
  12. On 4th day heat rind in the syrup add 2 more cups of sugar.
  13. Simmer until rind is clear.
  14. Seal in hot, sterilized jars.

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