These quickpickled watermelon rinds are a classic My mother never threw anything away and when it came to summer watermelons were no exception Seeds went in the ground for growing and the rinds were pickled
Prep Time
8 hrs
Dificult
Medium
Servings
9 hrs 45 mins
Ingredients
Instructions
Stir together water and salt in a glass bowl until salt has dissolved. Add watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
Drain watermelon rinds from salted water and place into a large saucepan or Dutch oven. Cover with fresh water. Place over high heat and bring to a boil. Boil rinds for 30 minutes
then drain and set aside.
Meanwhile
tie cloves
mustard seed
and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with vinegar and sugar. Bring to a boil over high heat
then remove from the heat and let stand for 15 minutes.
Stir in drained watermelon rind
then return to the stove over high heat. Bring to a boil
reduce heat to medium
and simmer until rind is transparent and syrup is slightly thickened
45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in food coloring.
Ladle into hot sterilized 1-pint jars
leaving 1/2 inch of head space. Seal jars with new lids and rings
making sure you have cleaned the jar rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight
then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.
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