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Watermelon Rind Pickles miminron writes: > So send us the recipe! Watermelon Rind Pickles Printer version of this recipe 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 |