Watermelon Rind Pickles (Mom)
Yield
1 batchPrep
8 hrsCook
5 hrsReady
13 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | gallon |
watermelon rind
prepared |
* |
| 4 | tablespoons |
slaked lime (calcium hydroxide)
|
* |
| 1 | x |
water
|
*
|
| 10 | cups |
sugar
granulated (divided) |
|
| 8 | cups |
apple cider vinegar
divided |
|
| 1 | x |
cheese cloth
|
* |
| 2 | tablespoons |
cloves, whole
|
|
| 2 | tablespoons |
allspice
whole |
|
| 4 | each |
cinnamon sticks
|
*
|
| 2 | pieces |
ginger
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.8 | l |
watermelon rind
prepared |
* |
| 6E+1 | ml |
slaked lime (calcium hydroxide)
|
* |
| 1 | x |
water
|
*
|
| 2.4 | l |
sugar
granulated (divided) |
|
| 1.9 | l |
apple cider vinegar
divided |
|
| 1 | x |
cheese cloth
|
* |
| 3E+1 | ml |
cloves, whole
|
|
| 3E+1 | ml |
allspice
whole |
|
| 4 | each |
cinnamon sticks
|
*
|
| 2 | pieces |
ginger
|
*
|
Directions
Peel watermelon, removing all green and pink flesh; cut rind into cubes and measure a gallon.
Heat a large pot of boiling water; drop rind in and boil for 5 minutes.
Drain and cool.
Dissolve slaked lime in 2 quarts cold water.
Pour over rind; let stand for 4 hours.
Drain and rinse thoroughly.
Cover rind with cold water and bring to boil; boil until rind is tender and drain.
Combine 4½ cups sugar, 2 cups vinegar and 8 cups water.
Add allspice, cloves, cinnamon and ginger root (all tied in a cheesecloth bag).
Bring to boil; boil for 5 minutes.
Add rind and return to boil.
Lower heat and simmer for 30 minutes.
Leave rind standing in syrup in cool place between 12 and 24 hours.
Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil.
Reduce heat and simmer until rind is transparent and syrup is almost as thick as honey.
If syrup gets too thick before rind becomes transparent, add ½ cup hot water, a little at a time, as needed.
Discard bag.
Pack boiling rind and syrup into hot jars and seal.
Store at least a month before serving.
