St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Watermelon Rind Pickles

Rind from one medium-sizes 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
 
1. On day before canning, trim and discard thin dark-green outer skin from  
melon 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
 
PS we don't put the spice in cheesecloth, we just don't can the cinnamon  
sticks but do can the cloves.

Charlie  

Addendum:

It's best to pare off all the pink from the rind.

From: Charlie 
Date: Sun, 25 Sep 2005 
To: Anglican@stsams.org 
Subject: Watermelon Rind Pickles Recipe