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Watermelon Pickles Recipe
|Watermelon rind||7 Pound (Prepared, 30 Pound Melon Depending On Rind Thickness)|
|Salt||1⁄2 Cup (8 tbs)|
|Sugar||6 1⁄2 Cup (104 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Whole cloves||1 Tablespoon|
|Cassia buds||2 Teaspoon|
|Lemon||1 , sliced paper thin|
Serving size: Complete recipe
Calories 12221 Calories from Fat 3
% Daily Value*
Total Fat 0.35 g0.53%
Saturated Fat 0.06 g0.32%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8709.7 mg362.9%
Total Carbohydrates 3031 g1010.3%
Dietary Fiber 9.9 g39.6%
Sugars 2508.9 g
Protein 2 g3.3%
Vitamin A 1.1% Vitamin C 78.1%
Calcium 20.7% Iron 10.6%
*Based on a 2000 Calorie diet
Slice away pink flesh, peel off the green rind, then cut strips neatly into diamonds, squares or triangles.
Add salt to water, stir to dissolve, pour over the rind that is in an enamelware bowl.
Brine should barely cover melon.
Cover bowl and let stand overnight.
Next morning rinse in several cold waters.
Drain and turn into an aluminum or enamelware preserving kettle.
Barely cover melon with cold water, cover and heat to boiling, reduce heat and simmer until rind is tender when pricked with a fork (from 40 to 60 minutes), the time depending on thickness of rind.
Turn again into colander to drain.
Make syrup by heating 5 1/2 cups of sugar, vinegar and 1 cup water to boiling in same kettle.
Add drained hot rind, heat to boiling, reduce heat, and simmer uncovered about one hour or until melon begins to take on transparent appearance.
Add spices last ten minutes of cooking.
Remove from heat, cover and let stand overnight.
Drain off syrup, add lemon slices and remaining sugar.
Reheat to boiling, and again pour over melon.
Cover, let stand again overnight.
Drain off syrup, heat to boiling.
Pour over rind packed in hot sterilized jars.
Seal, process 10 minutes in boiling water bath.