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Pickled Watermelon Rinds


Pickled Watermelon Rinds

Pickled Watermelon Rinds

Pickled Watermelon Rinds:

You may want to remove the hard outer skin of the rind before cooking. Then slice the rinds in to one inch pieces.

Fill a large bowl with 2qts water and stir in canning/pickling salt, and then add the rind pieces. Cover with a towel and let sit overnight. Strain and rinse soaked rinds and then place them in a large pan of fresh water and simmer. Once they are tender remove from heat and strain them again.

In a large saucepan, combine sugar, vinegar and lemon slices. Put all of your spices into a muslin bag and add it to the pan. Bring contents to a boil then reduce heat and stir. Add watermelon rinds to the sugar mixture and stir and simmer until it becomes thick and syrupy. Your rinds should become more translucent as they cook.

While the mixture is still hot pour it into sterilized 1 pint jars leaving half an inch of space at the top. Use a spatula to push around the edges of the jar to release any air bubbles.

Wipe the rims of the jars to remove any sauce before placing and tightening the lids. Process the jars in a water bath canner for ten to 15 minutes.


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