RECIPE FOR PICKLED WATERMELON RINDS
- 1 Large watermelon, quartered
- 3/4 cup salt
- 3 quarts water
- 2 quarts ice cubes
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice
- 9 cups sugar
- 3 cups white vinegar (5% acidity)
- 3 cups water
- 1 lemon, thinly sliced
- 5 (3-inch) cinnamon sticks
PEEL watermelon; remove pulp, and reserve for another use. Cut rind into 1 inch cubes; reserve 12 cups rind cubes in a large container.
STIR together salt and 3 quarts water; pour over rind.
ADD ice to rind mixture; cover and let stand 8 hours. Rinse well, and drain.
COOK rind and water to cover in a dutch oven over high heat 10 minutes or until tender.
Drain.PLACE cloves and allspice on a 3 inch square of cheesecloth; tie with a string.
STIR together sugar, vinegar, and 3 cups water; add spice bag, and bring to a boil. Boil 5 minutes, and pour over rind. Stir in lemon slices. Cover and let stand 8 hours.
BRING rind and syrup mixture to a boil; reduce heat, and simmer stirring occasionally, 1 hour. Discard spice bag.
PACK rind mixture into hot jars, filling to 1/2 inch from top. Add 1 cinnamon stick to each jar. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
PROCESS in boiling-water bath 0 minutes.
YIELD: 5 (12-ounce) jars
FROM SOUTHERN LIVING
