Pickled Watermelon Rind Shopping List:
3 pounds watermelon rind Salted water (use 3 table spoons salt for each quart of water)
2 pounds sugar
3 cups distilled white vinegar
6 pieces stick cinnamon (3 inches each)
2 tablespoons whole allspice
2 tablespoons whole cloves
2 tablespoons whole mustard seed
Pickled Watermelon Rind Preparing Instructions:
1. Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
2. Soak overnight in enough salted water to cover. Drain.
3. Heat sugar and vinegar to boiling.
4. Tie spices in cheesecloth bag.
5. Add spice bag and melon rind to vinegar mixture. Cook, uncovered, until melon is transparent, about 45 minutes.
6. Discard spice bag.
7. If desired, add a few drops red or green food coloring to the rind.
8. Pack watermelon rind tightly into hot, sterilized jars. Pour boiling syrup over watermelon to within 1/s inch from top, making sure vinegar solution covers rind. Seal each jar at once.
Pickled Watermelon Rind Recipe: 3 PINTS
Pickled Watermelon Rind