Save your watermelon rinds for pickling and enjoy them as an accompaniment to any meal. This recipe yields 5 half-pint jars. Can now and save them for the winter months, or give them away as gifts to the pickle lovers in your life.
Yield : 2.5 pints
- 10 cups cubed peeled watermelon rind
- 6 cups water
- ¾ cup salt
- 5⅔ cups sugar
- 3⅓ cups cider vinegar/li>
- 1 lemon, thinly sliced
- 3 (3-inch) cinnamon sticks
- 1 Tbsp whole cloves
- 1 Tbsp whole all-spice
- Combine watermelon rind, water, and salt in a large crock or enameled pan. Let stand in the refrigerator, covered, overnight; drain.
- Place rind in a large pot and cover with fresh water. Bring to a boil. Reduce heat and simmer for 15 minutes or until rind is tender. Remove from heat and carefully drain.
- Combine sugar, vinegar, lemon slices, cinnamon, cloves, and allspice in the same large pan. Cook for 30 minutes or until syrupy. Add watermelon rind. Cook for 20 minutes or until rind is transparent.
- Pack rind into hot sterilized jars. Add syrup, leaving ½-inch headspace; seal with 2-piece lids. Process in a boiling water bath for 10 minutes. Or, store in the refrigerator, unpreserved, for 1 month.
Featured Ingredient: Watermelon
Watermelon is the fruit icon of summertime: seed-spitting contests, cold slices eaten by the pool, juicy flesh pureed and used to flavor lemonade or cocktails. It’s hard to beat the sweet, juicy crispness of watermelon on a hot day. Full of water (so it’s good for keeping you hydrated), watermelon is also packed with potassium and vitamins A and C. If you plan to grow your own watermelon, you’ll need to dedicate a fair amount of room, as the melons grow on ground-crawling vines. It’s worth giving up some space, though, as the sweetness of a home-grown melon cannot be beat! Let us teach you how to grow watermelon in your own garden this summer.
Recipe adapted from Southern and Then Some, a cookbook of the Alabama Farmers Cooperative, Inc.