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Watermelon Rind Pickles

List of Ingredients




Watermelon Rind Pickles
7 pounds rind (1 medium melon)
3 1/2 pounds (6 to 7 cups) sugar
1 pint vinegar
1/2 teaspoon oil of cloves
1/2 teaspoon oil of cinnamon

Cut off all green and pink parts of rind. Cut into cubes. Cover with hot water and boil 8 to 10 minutes until tender. Drain. Make syrup of sugar, oils and vinegar. Bring to a boil and pour over rind. Let stand over night. Heat syrup for two mornings and pour over rind. Heat syrup and rind on third morning. Pack in jars and seal.

Note: If a crisp pickle is desired, soak the rind in limewater several hours or overnight before beginning the recipe. Remember to rinse very well if lime is used. Spice oils and lime water are available at the pharmacy.

Although there are many variations on the Watermelon Rind Pickle recipe, this particular one is from the Texas and Oklahoma Watermelon Association, P.O. Box 903, Weatherford, TX 76086, (817) 594-1045.






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