Side Pannel
Crisp Pickled Watermelon Rind
Crisp Pickled Watermelon Rind
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit
Ingredients List
- See Recipe
Directions
Peel and remove all the green and pink portions from the rind of a large
watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop
the rind into a kettle of boiling water, boil for 5 minutes, and drain.
Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts
cold water Pour the solution over the watermelon rind and let rind stand
for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold
water, bring to a boil and boil until the rind is tender. Combine 2 cups
sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and
whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a
bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot
peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind
stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar
and 2-4 cups sugar according to taste, bring to a boil and simmer until the
rind is transparent. If the syrup becomes too thick before the rind is
clear, add 1/2 cup hot water from time to time as needed. Discard the spice
bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes
8 Pints.
watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop
the rind into a kettle of boiling water, boil for 5 minutes, and drain.
Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts
cold water Pour the solution over the watermelon rind and let rind stand
for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold
water, bring to a boil and boil until the rind is tender. Combine 2 cups
sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and
whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a
bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot
peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind
stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar
and 2-4 cups sugar according to taste, bring to a boil and simmer until the
rind is transparent. If the syrup becomes too thick before the rind is
clear, add 1/2 cup hot water from time to time as needed. Discard the spice
bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes
8 Pints.
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