Watermelon Rind Pickles Recipe
The taste of this particular Watermelon Rind Pickles recipe has occupied my senses so much that I hardly ever go for any other recipe of Watermelon Rind Pickles. If you have a lot of Fruits on hand then Watermelon Rind Pickles is the recipe you should opt for. Watermelon Rind Pickles goes perfectly as Side Dish. Trust me when I say, you have to try Watermelon Rind Pickles.
Ingredients
Rind from 1 medium-sized watermelon
1/2 cup noniodized salt
Water
9 3-inch cinnamon sticks
1 tablespoon whole cloves
4 cups sugar
2 cups white vinegar
5 1-pint canning jars and caps
Directions
1. On day before canning, trim and discard thin dark-green outer skin from watermelon rind. Cut rind into 1-inch pieces to make about 14 cups. In very large bowl, dissolve salt in 6 cups water; add rind. (If necessary, add more water to cover rind.) Cover and refrigerate.
2. Next day, drain rind; rinse with running cold water; drain. In 10-quart Dutch oven over high heat, heat rind with water to cover to boiling. Reduce heat to low; simmer, uncovered, 30 minutes; drain. Tie cinnamon and cloves in double thickness of cheesecloth. In same Dutch oven, combine sugar, vinegar, 2 cups water, spice bag, and rind. Over high heat, heat to boiling. Reduce heat to low; cover; simmer 1 hour, stirring often. Meanwhile, prepare jars and caps for processing
3. Discard spice bag. Ladle simmering mixture into hot jars to 1/4 inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath 10 minutes; cool jars and test for airtight seal
2. Next day, drain rind; rinse with running cold water; drain. In 10-quart Dutch oven over high heat, heat rind with water to cover to boiling. Reduce heat to low; simmer, uncovered, 30 minutes; drain. Tie cinnamon and cloves in double thickness of cheesecloth. In same Dutch oven, combine sugar, vinegar, 2 cups water, spice bag, and rind. Over high heat, heat to boiling. Reduce heat to low; cover; simmer 1 hour, stirring often. Meanwhile, prepare jars and caps for processing
3. Discard spice bag. Ladle simmering mixture into hot jars to 1/4 inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath 10 minutes; cool jars and test for airtight seal
