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Recipe: Watermelon Pickles

Preserving - Pickles, Relishes
WATERMELON PICKLES

2 pounds watermelon rind
1/4 cup coarse salt
1 quart water
2 cups sugar
1 cup white vinegar
1 cup water
1 tablespoon broken cinnamon stick
1 1/2 teaspoon whole cloves

1/2 lemon thinly slicedTrim dark green and pink parts from 2 pounds watermelon rind; cut in 1 inch cubes. Soak overnightin salt water -- 1/4 cup course salt to 1 quart water. Drain; rinse and cover with cold water. Cook until just tender. Drain

Combine 2 cups sugar, 1 cup white vinegar, 1 cup water. Add 1 tablespoon broken cinnamon stick and 1 1/2 teaspoon whole cloves tied in a bag. Simmer 10 minutes.

Remove spice bag. Add watermelon rind and 1/2 lemon thinly sliced ( also 5 halved maraschino charries if desired ). Simmer till rind is clear. Seal boiling hot in hot, sterilized jars to 1/2 inch from top.

Process in boiling water bath canner 10 minutes for pints.

Makes 2 pints
MsgID: 20167
Shared by: Mike Christenson
In reply to: ISO: Watermelon Rind
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Watermelon Rind
  John
2 Recipe: Watermelon Rind Pickles
  LaDonna/OH
3 Recipe: Watermelon Pickles
  Mike Christenson
4 ISO: Watermelon Pickles - how long do they keep?
  Alice - Houston
5 Recipe: Shelf Life and How to Store Home Canned Foods
  Betsy at Recipelink.com
6 Thank You: Watermelon Pickles
  Alice - Houston
7 You're most welcome Alice! (nt)
  Betsy at Recipelink.com
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