Now this recipe was totally out of the blue. My son Jake loves watermelon and I was in the middle of cutting one up and it hit me that this rind was going to end up in the composter. I figured that either the worms were going to get it or I was going to figure out if it was edible. Needless to say, here is the fabulous recipe for a “sweet like” pickle that has all the crunch with a new fun taste.
The funny thing is that my mom and dad remember them from their youth but I have not found many people here in the “city” that don’t think that eating a watermelon rind is weird. Be courageous and Enjoy!
Pickled Watermelon Rind
- 3 quarts water
- 3/4 cip salt
- 1 quart white or cider vinegar
- 8 cups sugar
- 10-12 pc. 3-inch cinnamon sticks, broken into 1-inch pieces
- 10 pc. whole cloves
- 1/4 t. mustard seed
- Peel green skin and cut off inner pink from watermelon rind; cut into 1-inch chunks and measure 4 quarts.
- Put in a non-metal bowl and add the water and salt.
- Add more water if necessary, to cover the rind chunks.
- Cover and soak overnight in refrigerator.
- Drain and cover with clear water; transfer to a large saucepan or Dutch oven.
- Bring to a boil and continue to boil for 30 minutes; drain.
- Pour vinegar into an 8-quart kettle; add sugar.
- Tie spices in a cheesecloth bag and add to vinegar mixture. Bring mixture to a boil.
- Remove from heat and let stand for 15 minutes.
- Add the drained watermelon rind.
- Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes.
- Remove spices 15 minutes before done.
- Spoon into hot sterilized 1-pint jars, leaving about 1/2-inch head space, and seal. Process jars in boiling water bath for 10 minutes. Makes about 4 pints.