Watermelon Rind Pickles
Don't throw out any part of the watermelon. The rind makes amazing pickles!
Prep Time12 hrs
Cook Time3 hrs 30 mins
Chill1 hr 30 mins
Total Time17 hrs
Servings: 40 servings
- 9 pounds watermelon rind the light green part (9 pounds fills a 10 quart bucket)
- 4/10 ounce slaked Lily lime*
- 1 gallon water
- 9 pounds sugar
- 3 cups water
- 3 sticks cinnamon
- 1 large piece of whole ginger root
- 2 Tablespoons whole allspice
- 2 whole cloves
- 1 quart distilled white vinegar
Wash and sterilize 10 pint jars or 20 half-pint jars.
Cut peeled rind into fairly large pieces. In a glass, enamel or stainless steel container, stir the lime into 1 gallon of water. Add the rinds; they should be barely covered with water. You may have to add more water. Soak overnight.
The next day, rinse the watermelon pieces in 3 or 4 washings of clear water, changing the water each time.
Put the rinds into a large cooking pot and just barely cover with water. Cook gently for two hours or until the rinds are tender.
Remove from heat and cool slightly. Drain rinds and immediately dunk into cold water.
Chop rinds into smaller (2-inch) pieces and pack in ice for 1 ½ hours.
Put 9 pounds of sugar and 3 cups water into a large cooking pot. Stir over low heat until dissolved. Tie spices in a spice bag made of two thicknesses of cheese cloth and add to the sugar solution. Remove the rinds from the ice, drain and add to the large pot with spices and the dissolved sugar. Cook on medium-low for 1 hour.
Add 1 quart white vinegar and cook for 30 minutes more.
Pack rinds in sterilized jars, filling with the liquid. Seal jars according to canning directions.
Yields 9-10 pints of pickles
*found at the pharmacy. It is called calcium hydroxide and you may have to ask the pharmacist to find it for you. It is expensive. Do not substitute.
Calories: 401kcal | Carbohydrates: 103g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 7mg | Fiber: 1g | Sugar: 102g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.1mg