Sunday, July 28, 2013

spicy pickled watermelon rind

Summertime and watermelon! All too soon, it will be winter. (complete recipe)

Who likes old-fashioned spicy pickled watermelon rind? Perfect for snacks, or with meals - the sweet tangy taste is a crowd pleaser.

1 medium watermelon (about 16 lbs)
 2 Tbsp salt 3
(3-4 inch) cinnamon sticks broken into little pieces
 1 tbsp whole allspice
 1 tbsp whole cloves
4 cups vinegar
8 cups granulated sugar
1 lemon, thinly sliced

Removed rind from watermelon - Cut rind into 2 inch squares and remove peel with a paring knife.

Place peeled rind in a dutch oven and cover with water. Add salt and simmer over medium heat until rind is tender, about 25 to 30 minutes. Drain -

Transfer rind to a large bowl and cover with cold water. Cover the bowl and refrigerate at least 4 hours. drain.

 Wrap spices in a small square of cheesecloth; tie with kitchen twine. In a dutch-oven, bring vinegar and sugar to a boil. Add the rind, spice bag and lemon slices. Simmer until rind is transparent, about 35-45 minutes.

Remove rind with a slotted spoon and pack into hot, sterilized pint jars. Bring syrup to a boil, remove spice bag and pour hot syrup over rind through a sieve.

Seal jars immediately. Yields about 5 to 6 pints of spicy pickled watermelon rind to enjoy for now, or during the winter months.