8 June 2015

Watermelon Rind Pickles

1 quarts 1" cubed watermelon rind (white portion only)
1/4 cup canning salt
1/2  gallons water, divided
1 stick cinnamon
1/4 T whole cloves
1/4 T whole allspice
pinch mustard seed
1 3/4 cups sugar
1/8 cup thinly sliced lemon (about 1/4 one medium)
1/2 cup vinegar

Cover watermelon rind with salt and 1 gallon water, stirring to dissolve salt. Let stand 12 hours or overnight. Drain; rinse. Cover rind with 1 gallon water in large saucepot. Cook until tender. Drain; set aside. Combine spices, sugar, lemon slices, and vinegar in saucepot. Bring to a boil; simmer 10 minutes. Add rind, simmer until rind is tranparent. Remove spices  JSP/RWB/10(8oz)


Recipe from Blue Ball Book, quartered. We also added a few drops of red food colouring. Got 2 pints.


20 June 2015: They seem a bit too spicy. We'll be sure and use a spice bag next time, see if that makes a difference.