Watermelon Rind Pickle
Yield
1 batchPrep
?Cook
?Ready
3 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
watermelon rind
peeled |
* |
| 2 ½ | quarts |
water
|
*
|
| ⅓ | cup |
salt
|
|
| 6 ½ | cups |
brown sugar
|
*
|
| 2 | cups |
vinegar
|
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
cloves
whole |
|
| 2 | each |
cinnamon sticks
|
*
|
| 2 | each |
lemons
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
watermelon rind
peeled |
* |
| 2.5 | quarts |
water
|
*
|
| 79 | ml |
salt
|
|
| 1.5 | l |
brown sugar
|
*
|
| 473 | ml |
vinegar
|
|
| 237 | ml |
water
|
|
| 15 | ml |
cloves
whole |
|
| 2 | each |
cinnamon sticks
|
*
|
| 2 | each |
lemons
|
|
Directions
Pare off the outer green from watermelon rind and cut in 1inch squares.
Put in large bowl and pour over them the salt and water mixed.
Let soak for three days.
Drain and let stand in fresh water for one hour.
Make a syrup of sugar, vinegar, water and spices.
Cut the lemon (rind and all) paper thin.
Put melon and lemon into hot syrup and boil until watermelon is clear.
Seal in jars.
