Watermelon Pickles
Published March 29, 2003
- Total Time
- 45 minutes, plus overnight refrigeration
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Ingredients
2 to 3 pounds watermelon rind
¼ cup pickling salt or table salt
2 cups sugar
1 cup distilled white vinegar
1 tablespoon broken cinnamon stick
1 ½ teaspoons whole cloves
½ lemon, thinly sliced
5 maraschino cherries, halved (optional)
Nutritional analysis per serving
85 grams carbs; 335 calories; 2 grams fiber; 717 milligrams sodium; 1 gram protein; 80 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the green skin and any pink flesh from the rind. Cut enough rind into 1-inch cubes to measure 7 cups and place in a nonreactive bowl. Dissolve the salt in 4 cups cold water, and pour over the rind to cover. (If more brine is needed, use the same proportion of salt to water.) Submerge the rind with a heavy plate and soak it overnight in the refrigerator.
- Step 2
Drain and rinse rind well with cold water. Place it in a large saucepan and cover with cold water. Cook just until tender when pierced with a fork, about 10 minutes. Do not overcook. Drain.
- Step 3
Combine the sugar, vinegar and spices with 1 cup water in a 2-quart saucepan and heat to boiling. Simmer for 10 minutes and strain into a 6- or 8-quart nonreactive pan. Add the rind, lemon slices and cherries and simmer until rind is translucent, about 10 minutes (do not overcook).
- Step 4
Have several hot, sterilized 12-ounce or pint-size canning jars and their lids and a hot-water bath ready. Fill the jars with the rind and their syrup, leaving a ½-inch head space. Seal the lids and process according to the jar manufacturer's directions.
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