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My Grandmother's Pickled Watermelon Rind Recipe
|Watermelon rind||6 Ounce (From 1 Large Watermelon)|
|Salt||1⁄4 Cup (4 tbs)|
|Cider vinegar||1 Quart|
|Sugar||8 Cup (128 tbs)|
|Whole cinnamon sticks||8 , broken|
|Whole cloves||1 Tablespoon|
|Allspice berries||1 Tablespoon|
Serving size: Complete recipe
Calories 706 Calories from Fat 13
% Daily Value*
Total Fat 2 g2.3%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2183.5 mg91%
Total Carbohydrates 178 g59.2%
Dietary Fiber 12.5 g50.2%
Sugars 125.3 g
Protein 2 g4.1%
Vitamin A 2.6% Vitamin C 13.7%
Calcium 27.1% Iron 15%
*Based on a 2000 Calorie diet
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.