Monday, April 12, 2010

Pickled Watermelon Rind

No meal at Grammy's was complete without a Ball canning jar of pickled watermelon rind. This recipe makes excellent use of the green and white bits of a watermelon slice. It used to shock us that our friends had never heard of this.

This recipe takes a long time to make. If nothing else, we can appreciate how much work used to go into those jars.

Pickled Watermelon Rind

7 lbs Watermelon Rind, cut in 1" size
-Cook until clear, pour off water

1 pint water
7 cups sugar
1/2 tsp oil of cinnamon
1/2 tsp oil of clove
pinch of salt
1 pint vinegar
-Bring to boil, and put rind in and let sit overnight
-In morning, remove rind.
-Reheat syrup + put back rind
-Do this for 3 more mornings.
-On 4th day, heat syrup and put in canning jars
-"I put in the pieces of rind then pour enough syrup to fill jar then seal.
-Let jars cool.
-Wash jars off.
-Let sit for 3 months before you eat it."

And refrigerate once you've reopened the jar.
Also, "If using pressure cooker, cook for 8 minutes."

And her final tip:
"A 17 lb melon gives about 7 lb rind."

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