Some call them Watermelon Pickles but grandma called them Watermelon Rind Candy because they are sweet
Prep Time
10 days
Dificult
Medium
Servings
10 days 1 hr 15 mins
Ingredients
Instructions
Bring the water and salt to a boil in a large
enamel stockpot over high heat. Add the watermelon rinds
and return to a boil. Cook for 20 minutes
then drain the rinds in a colander. Bring the vinegar to a boil with 6 cups of sugar. Remove from the heat
stir in the watermelon rinds
cover
and let stand overnight.
The following day
remove the rinds from the syrup using a slotted spoon
and place them into a clean bowl. Set the stockpot onto the stove over high heat
add 4 cups of sugar
and return the syrup to a boil. Once the sugar has dissolved
remove the stockpot from the heat
and stir in the watermelon rinds
cover
and let stand overnight.
On day 3
repeat the process above
using only 2 cups of sugar: remove the rinds from the syrup using a slotted spoon
and place them into a clean bowl. Set the stockpot onto the stove over high heat
add 2 cups of sugar
and return the syrup to a boil. Once the sugar has dissolved
remove the stockpot from the heat
and stir in the watermelon rinds
cover
and let stand overnight. Repeat step 3 every day for 6 more days.
On day 10
sterilize the canning jars
rings and lids in boiling water. Pack the watermelon rinds into sterilized jars
making sure there are no spaces or air pockets on the sides. Add two cloves and one cinnamon stick to each jar. Return the syrup to a boil
and fill the jars to within 1/4 inch of the top. Top with lids
and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary
until tops of jars are covered by 2 inches of water. Bring water to a full boil
cover the pot
and process for 10 to 15 minutes. Remove the stockpot from the heat
and let the jars stand in the water for 2 hours off of the heat.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface
several inches apart
until cool. Once cool
press the top of each lid with a finger
ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
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