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    Watermelon Rind Pickles

    From Old-Time Pickling and Spicing Recipes

    List of Ingredients

    7 cups prepared watermelon rind
    3 T salt
    1 quart cold water
    1 quart boiling water
    1 pint white or cider vinegar
    6 cups sugar
    1 t. powdered cinnamon
    1 t. powdered cloves
    2 T whole cloves
    2 T whole allspice
    5 3" sticks, cinnamon, broken


    Select a fine, ripe melon. Cut into 8ths and cut out fruit. Pare green and all the pink from the rind. Cut rind in thin slices, then in strips or rounds. Measure 7 cups. Cover with 1 quart cold water to which the salt has been added. Cover and let stand overnight. Drain; cover with fresh water, cook 8-10 min; drain again. Combine the 1 quart boiling water, vinegar, sugar, powdered cinnamon and powdered cloves in agate or enamel kettle. Tie whole spices in small cheesecloth bag and add to kettle. Bring to boiling and stir until sugar dissolves. Boil 5 min. Add drained rind. Boil gently until rind is transparent, about 45 min. Remove spice bag. Spoon fruit into hot sterile glass jars; seal at once. Let stand about 4 weeks before using. Makes about 2 pints.




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