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Pickled Watermelon Rinds

By: MHMAMA  
"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!"

Rating: This weblink has been rated 8 times with an average star rating of 3.8 Read Reviews (5)

Rate/Review | 237 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr 25 Min
Ready In:
9 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 4 pints
 

Ingredients

  • 3 quarts water
  • 3/4 cup salt
  • 4 quarts watermelon rind, white part only, cut into 1-inch cubes
  • 2 tablespoons whole cloves
  • 1/2 teaspoon mustard seed
  • 10 (3 inch) cinnamon sticks, broken into pieces
  • 1 quart apple cider vinegar
  • 2 cups white sugar
  • 4 drops green food coloring (optional)

Directions

  1. In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight.
  2. Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside.
  3. Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired.
  4. Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's 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.

Footnotes

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2007 by A Krieg 
This recipe is a very very OLD one... it's from the days of the depression and before. My... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2007 by CHELS 
A very unusual recipe...and to be quite honest, these weren't even tasty. Very bland despite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2008 by Vessigny 
I have not tried this recipe yet, but I remember this from years past when my grandparents... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by Barb T. 
Tried this recipe because my Husband had eaten it as a child, tho I'd never heard of it. What... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2009 by jodi 
YUMMMMY!!! We love these! MORE

 
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