 
| Watermelon Rind Pickle
5 pounds of watermelon rind
1 tablespoon of slaked lime
1 gallon of water
2 quarts of white vinegar
5 pounds of sugar
1 pint of hot water
2 tablespoons of stick cinnamon
2 tablespoons of whole cloves
2 tablespoons of whole allspice
4 pieces of whole ginger (optional)
1 lemon, sliced very thin |
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Cut the watermelon rind into small pieces and remove the green skin and inside red meat, leaving the rind as thick as possible. Mix the lime with the gallon of cold water and soak the watermelon rind pieces in the mixture overnight. Drain the watermelon rind, and wash it well in fresh cold water. Drain again, cover with ice water and let it stand in the refrigerator for 1 hour or longer. Make a syrup of the vinegar, hot water and sugar. Bring it to a boil and add the cinnamon, cloves, allspice, ginger and sliced lemon. Drain the watermelon rind and add it to the boiling syrup. Simmer, uncovered until the watermelon rind is transparent and can be easily pierced with a toothpick, about 45 to 60 minutes. Spoon the rind into hot sterilized jars, cover with the hot syrup, spices and lemon rind, distributing all of the ingredients evenly among the jars. Seal the jars. Once cool, label the jars and store in a cool dark place. Makes 7 pints Watermelon Rind Pickle 2
10 pounds of peeled rind
8 pounds of sugar
4 teaspoons of whole cloves
1 cup of lime
3 quarts of vinegar
4 sticks cinnamon
1 gallon of water
Trim rind and all pink from watermelon rind, cut into about 1 1/2 inch squares. Make solution of lime and water, soak 24 hours. Wash and boil in lightly salted water for 20 minutes, drain well. Boil sugar, vinegar and spices (tied in cheese cloth). Boil 10 minutes. Add rind, continue to cook for 1 to 2 hours at simmer until tender and crisp. Fill jars and seal. Makes about 12 pints. |
