A watermelon is sort of shaped like a pig. Why would anyone ever of thought of pickling the rind? Why did I? I don't even really like it, but momma did so there it is. Watermelon Pickle
2 quarts water
1/2 cup salt
2 pounds cubed watermelon rind
2 cups cider vinegar
2 cups cold water
4 cups sugar
1 lemon, thinly sliced
2 1-inch cinnamon sticks
1 tablespoon whole cloves
1 teaspoon pickling spices
Combine the 2 quarts water with salt in 4 quart kettle (gallon size ziplock worked fine). Trim green outer covering and pink flesh from watermelon rind, cut rind in 1 inch cubes. Soak rind overnight in salt water. Drain, rinse thoroughly, cover rind with fresh water, cook until almost tender, about 45 minutes. Drain. Combo be vinegar, sugar, lemon slices, 2 cups of water in kettle. Tie cinnamon, cloves, spices in a cheesecloth bag. Add to liquid mixture. Bring mixture to a boil, simmer for 10 minutes, add cooked rind. Simmer until end is clear and transparent, about 1 hour. Pack rind in hot sterilized jars to within 1/2 inch of top. Cover with boiling syrup. Seal jars at once. Cool and label. Yields 2 pints. Mine made 2 1/2 pints with lots of Leto ver syrup. What else can I pickle? Watch out little piggies.
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