Spiced Watermelon Pickles Recipe
Ingredients
| Watermelon rind | 1 1/2 Quart, cubed | |
| 3 tablesp. salt | ||
| Water | 3 Quart | |
| Granulated Sugar | 8 Cup (16 tbs) | |
| Cider vinegar | 2 Cup (16 tbs) | |
| 2 tablesp. whole cloves | ||
| 2 tablesp. whole allspice | ||
| 6 3" sticks cinnamon | ||
Directions
Use rind from a firm, not overripe, watermelon.
Before measuring, trim off green skin and pink flesh, and cut rind in 1" cubes.
Soak overnight in the combined salt and 1 qt of the water; drain.
Cover with fresh water; cook until tender; drain.
Boil together for 5 min the remaining 2 qts water, the sugar, vinegar, and spices which have been tied in a piece of cheesecloth.
Add the melon rind, and cook, uncovered, until transparent—about 45 min.
Remove spice bag.
Turn immediately into hot sterilized preserve jars, and seal immediately.
Before measuring, trim off green skin and pink flesh, and cut rind in 1" cubes.
Soak overnight in the combined salt and 1 qt of the water; drain.
Cover with fresh water; cook until tender; drain.
Boil together for 5 min the remaining 2 qts water, the sugar, vinegar, and spices which have been tied in a piece of cheesecloth.
Add the melon rind, and cook, uncovered, until transparent—about 45 min.
Remove spice bag.
Turn immediately into hot sterilized preserve jars, and seal immediately.
Chef
