Watermelon Rind Pickles
A delicious summer snack and side recipe
Equipment
- large cooking pot
- large heat proof bowl
Ingredients
- peeled watermelon rind roughly from a six-pound watermelon
- water for par-boiling
- 7 cups sugar granulated
- 1 pt. white vinegar - this is a little less than five cups
- 1 tsp. cinnamon
Instructions
- Cut the watermelon rinds into chunks and make sure most of the pink flesh is off of the rind. Keep some on for color
- Fill a large pot with water
- Add the cut up chunks of rind
- Par-boil the rind until the outside is fork tender
- Drain
- Pour the rind into a large heat-proof bowl
- Using the same large pot, add sugar, vinegar, and cinnamon
- Bring to a rolling boil
- Carefully, pour the hot liquid over the watermelon rind
- Place the large pot you boiled the rind in over the rind to weigh it down so it stays submerged
- Leave out on the counter to pickle
- For the next two days, pour the juice back into the boiling pot, bring it to a rolling boil, and repeat the process of pouring it over the rinds and weighing them down.
- On the fourth day, heat the juice and rind together until boiling.
- Fill canning jars with rind
- Pour the juice over the hot rind
- Tighten the lids
- The lids should seal within a day. Test by pushing the top down. It should remain flat and not pop up.
- Store in a cool, dark place for one month
Notes
The old recipes states that it is not ready to eat until one month, but I think it's fine to enjoy right away. The flavor will intensify as it continues to sit and pickle in its' own juices.
Nutrition facts are only an estimate
Nutrition
Calories: 457kcalCarbohydrates: 117gProtein: 0.02gFat: 0.4gSaturated Fat: 0.002gMonounsaturated Fat: 0.001gSodium: 2mgPotassium: 5mgFiber: 0.2gSugar: 116gVitamin A: 1IUVitamin C: 0.02mgCalcium: 8mgIron: 0.1mg
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