Pickled Watermelon Rind (Just to Make You Homesick)

Name: Pickled Watermelon Rind (Just to Make You Homesick)
Prep time: 12 h
Cook time: 30 min
Total time: 12 h 30 min
Yield: 2 pints
Ingredients: 2 lbs watermelon rind; 1 tablespoon cinnamon; 1 teaspoon whole cloves; 1 teaspoon whole allspice; 2 lbs sugar; 1 pint vinegar; 1 pint water; 1 lemon, sliced thin

Submitted by Molly53

"From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. For the most current canning guidelines, please go to http://www.uga.edu/nchfp/how/can_home.html."

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Ready In:: 12hrs 30mins
Ingredients:: 8
Yields:: 2 pints

ingredients

2 lbs watermelon rind
1 tablespoon cinnamon
1 teaspoon whole cloves
1 teaspoon whole allspice
2 lbs sugar
1 pint vinegar
1 pint water
1 lemon, sliced thin

directions

Pare rind and all pink edges from the watermelon.
Cut into 1-inch squares or fancy shapes as desired.
Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
Soak overnight.
Drain brine.
Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
Drain.
Tie spices in a cheesecloth bag and remove before rind is bottled.
Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
Fill Sterilized jars.
Adjust jar lids as in fresh-pack dills.
Process in boiling water bath for 5 minutes.
Set jars upright, several inches apart, on a wire rack to cool.

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Reviews

I made these last summer and I can't wait for watermelons to come into season. These were really good. I had a lot of friends try them just for fun and they got hooked. I plan to make a lot of these and give them as Christmas gifts. My kids didn't believe me that you could pickle watermelon rind...they thought I was pulling their leg. One friend ate almost half a jar before I told her what type of pickles they were. The look on her face was priceless......

Cooking Mom of 7
I appreciate that this recipe (compared to others I've tried) dilutes Vinegar and adds lemon. I prefer the taste result of using brown sugar, not white. Commonly is cinnamon and cloves - very compatible, but allspice is also a "natural". Save that leftover juice - works wonderfully with pork.

Foggy Kitchen