Home canning is a delightful cooking experience but requires equipment such as a canner very large pot a rack for the jars to rest in and the jars and lids. Remove from heat drain and set aside. Cut in 1 inch cubes. Pare outer green peel from the firm white inner rind of 1 small watermelon discarding any pink flesh. A perfect accompaniment for beef pork fish and poultry dishes adds zest to tuna salad sauces and dressings or can be cubed and wrapped in bacon for sumptuous hors d oeuvres.

2 pounds prepared watermelon rind 1 tablespoon pickling lime 4 cups clear distilled vinegar 1 cup water 5 cups sugar 1 tablespoon whole allspice 1 tablespoon whole cloves. Sweet pickled watermelon rind. In a dutch oven mix sugar vinegar 2 cinnamon sticks cloves and peppercorns. In addition the amino acids in the rind help to relax the blood vessels reducing muscle cramps which are common in the third trimester. The way my grandmother made them and the way i like them they are crunchy and sweet with a strong flavor of cloves cinnamon and ginger.

Stir in water and salt. Cut rind into 2 inch lengths. Cut the rind into 1 2 inch pieces. The most obvious difference is that they re made from the rinds of ripe watermelons instead of from cucumbers. Pack into a 1 quart jar.

RELATED ARTICLE :

Remove flesh and seeds. Cut rind crosswise in 1 inch wide strips. Place cut rind pieces in a large stock pot filled with enough water to cover rinds and cook over high heat until boiling. Watermelon rind pickles aren t your typical pickle. Watermelon pickle is made using the white part of the watermelon s rind.

It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Cover with cold water add the salt and let stand overnight. Trim the green skin off 1 4 small watermelon. Remove all but 1 4 inch red fruit from the rind. Tangy delectable and diverse our specialty since 1947.

Using a vegetable peeler or a small sharp knife peel the green skin from the rind. Cut watermelon in half. Using a metal spoon scrape rind to remove all traces of pink. Refrigerate for several hours or overnight. So if you are expecting this recipe for old fashioned watermelon rind pickles is ideal to have on hand to enjoy once in a while.

Reduce the heat to medium and continue to cook until rinds are fork tender or for about 20 minutes. Cut away any bruises or bad spots. Reduce the heat to medium and continue to cook until rinds are fork tender or for about 20 minutes. Using a vegetable peeler or a small sharp knife peel the green skin from the rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing.

RELATED ARTICLE :

Cut away any bruises or bad spots. Remove flesh and seeds. Stir in water and salt. 2 pounds prepared watermelon rind 1 tablespoon pickling lime 4 cups clear distilled vinegar 1 cup water 5 cups sugar 1 tablespoon whole allspice 1 tablespoon whole cloves. Home canning is a delightful cooking experience but requires equipment such as a canner very large pot a rack for the jars to rest in and the jars and lids.