Watermelon Pickle Recipe

Watermelon Pickle picture

Summary

CuisineCourse

Ingredients

 Watermelon rind3 Pound
 Salt2 Teaspoon
 Cinnamon stick3 Inch
 Whole cloves2 Tablespoon
 Sugar7 Cup (112 tbs)
 Vinegar2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 8564 Calories from Fat 1

% Daily Value*

Total Fat 0.16 g0.24%

Saturated Fat 0.03 g0.16%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5642.6 mg235.1%

Total Carbohydrates 2145 g714.9%

Dietary Fiber 6.4 g25.6%

Sugars 1917.6 g

Protein 1 g2.7%

Vitamin A 0.5% Vitamin C 6.4%

Calcium 14.9% Iron 8.1%

*Based on a 2000 Calorie diet

Directions

Remove and discard green skin and pink flesh from rind.
Cut rind in 1-inch cubes.
(You should have 10 cups cubes.) In kettle, combine rind, salt, and 3 quarts water; bring to boiling;
boil gently, uncovered, just until tender—about 10 minutes.
Tie cinnamon stick and cloves in a small bag made of several thicknesses of cheesecloth.
In large saucepan, combine sugar, vinegar, and spice bag.
Bring to boiling, stirring until sugar is dissolved; boil gently 5 minutes.
Remove from heat; add, if desired, a little red or green food color.
Drain rind well; place in a 4-quart bowl.
Pour syrup over rind; weigh down with a plate, so all pieces are covered with syrup.
Refrigerate overnight.
Next day, drain syrup into a large saucepan; bring to boiling.
Pour over rind; weigh down, and refrigerate overnight.
On the third day, drain syrup, and bring to boiling.
Place rind in 5 or 6 pint jars; cover with hot syrup.
Let cool; store in refrigerator, covered.
It will keep several weeks.To keep longer, sterilize 6 pint jars (see Direc- tions for Sterilizing);
leave in hot water until ready to fill.
Bring rind and syrup to boiling point; re- move from heat.
Immediately ladle into hot, steril- ized jars; cover with hot syrup; cap as manufac- turer directs.
Makes 5 or 6 pints.
Image Courtesy : http://www.flickr.com/photos/ejchang/4108363606/
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