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Watermelon Pickle Recipe
|Watermelon rind||3 Pound|
|Cinnamon stick||3 Inch|
|Whole cloves||2 Tablespoon|
|Sugar||7 Cup (112 tbs)|
|Vinegar||2 Cup (32 tbs)|
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
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.
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.