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Easy Watermelon Pickles Recipe
|Watermelon rind||9 Pound (Prepared)|
|Water||3 3⁄4 Quart|
|Salt||1⁄2 Cup (8 tbs) (Soaked in brine and brine discarded)|
|Cider vinegar||3 1⁄2 Cup (56 tbs)|
|Lemons||1 1⁄2 , thinly sliced|
|Whole cloves||1 Tablespoon|
|Cassia buds||1 Teaspoon|
Serving size: Complete recipe
Calories 20277 Calories from Fat 3
% Daily Value*
Total Fat 0.4 g0.61%
Saturated Fat 0.06 g0.32%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5267 mg219.5%
Total Carbohydrates 5066 g1688.8%
Dietary Fiber 9.7 g38.7%
Sugars 4394.3 g
Protein 2 g3.8%
Vitamin A 1.1% Vitamin C 115.1%
Calcium 23.7% Iron 19.5%
*Based on a 2000 Calorie diet
Cut pared strips into two-inch lengths.
Cover with water, add salt, let soak overnight.
Next morning rinse thoroughly with fresh water.
Measure off equally in 2 enamelware or aluminum kettles.
Barely cover with fresh water, cover, and cook until tender (about 1 1/4 hours).
Drain off water and drop rind into syrup made by heating sugar and vinegar to boiling in a larger kettle.
Add lemon slices, and the spices tied in a cheesecloth bag.
Cover, and cook until rind is transparent, about 1 3/4 hours simmering, not boiling.
Pack in clean, hot sterilized jars, cover with syrup and seal.