Thursday, September 13, 2012

Watermelon Rind Pickles Day 2



Sweet Pickled Watermelon Rind
1 Large Watermelon
Approximately 3 quarts water for soaking
24 ice cubes
3/4 cup canning salt

Syrup
9 cups sugar
3 cups white vinegar
3 cups water
1 Tbsp cloves
6 sticks cinnamon
1 lemon thinly sliced 

DAY 2



In a small square of cheesecloth tie the cinnamon sticks and cloves. 


In a large non reactive pot add sugar, vinegar, water and spice bag. 



Boil for 5 minutes to make a syrup.



Slice 1 lemon thinly.


Add to hot syrup and turn off heat.



Now remove your watermelon cubes from the water they have been soaking in overnight and rain and rinse well in a colander.  


Now add to large pot and cover with water and cook until fork tender. ( Do not overcook)



Drain


Now add cooked cubes back to a large non reactive pot or bowl. I added mine to a large stainless steel bowl. Cover with syrup and leave spice bag in. Cover and refrigerate for 24 hours. 

That concludes Day 2. I'll post Day 3 instructions tomorrow.


Blessings from The Holler

The Canned Quilter


4 comments:

  1. Looking great. Know they will taste great, too.

    ReplyDelete
  2. This is fantastic.this gives me a new meaning for next years watermelon season. Now if I could just taste one lol.

    ReplyDelete
  3. Could you use something besides the lemon or maybe just leave it out all together? Would that affect the outcome at all? I have a friend who is allergic to citrus but we'd like to try this recipe.

    ReplyDelete
  4. Thanks CQ for linking this up at the Carnival of Home Preserving!

    ReplyDelete

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