Mary’s Watermelon Rind Pickles
Don’t throw away those watermelon rinds,
recycle them into delicious pickles. Note: this recipe has a lot of sugar
in it - use a sugar substitute if you are trying to avoid sugar.
4 quarts peeled and cubed watermelon rind
1 lemon, deseeded and thinly sliced
3 tbsp. pickling lime
2 quarts cold water
2 tbsp. whole cloves
3 sticks cinnamon
7 cups sugar
1 quart white vinegar
1 quart water
2 pieces ginger root
1) Trim dark skin and pink flesh from thick watermelon rind and cut rind
into 1 inch pieces.
2) Dissolve lime in 2 quarts of water; pour over rind. If needed, add
more water to cover rind.
3) Let stand 2 hours. Drain, rinse and cover rind with cold water.
4) Cook until tender and drain.
5) Tie spices in a cheesecloth bag. Combine spices with remaining ingredients
and simmer until transparent. Add boiling water if syrup becomes too thick
before rind is clear.
6) Remove spice bag. Pack, boiling hot, into sterilized canning jars,
leaving 1/8 inch space at the top.
7) Remove air bubbles, wipe jar rims. Cover jars with metal lids and scre
on metal bands.
Yields about 7 pints. Pickles will be sweet and
crispy.
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