View & Print Coupons
  • |
  • |
Please insert a friend's information that you would like send an email to.
Friend's Email Address:  
Friend's Name:
Your Email Address:
Your Name:
Special Message:

Home Canning Series - II: Watermelon Rind Pickle


Recipe contributed by A. Dabney Harvey

Watermelon Rind Pickle is an old southern favorite. There are many variations on how it is made. This recipe is a two day process. To keep the pickle from turning dark it is recommended that stainless steel, crockery, or enamelware utensils be used. Do not wash or soak the rind unless directed by the recipe.

Day One:

Prepare 5 pounds of watermelon rind by peeling and removing fleshy red part of melon. Cut the peeled rind into pieces 1" x 1/2" x thickness of the rind.

Prepare 1 gallon of lime water in a container large enough to hold prepared rind following directions on pickling lime bag. A suggested ratio is one cup of lime to a gallon of water. The mixture may get hot when mixed and not all of the lime will dissolve. Leave the undissolved lime in the water.

Add prepared rind to the lime water. Make sure all pieces of rind are covered by the lime water. A dinner plate with a weight on it will hold the rind under the lime water. Stir occasionally to bring fresh mixture in contact with the rind.

Day Two:

Spoon the watermelon rind into a colander leaving the undissolved lime in the soaking bowl. Rinse the watermelon rind to remove as much lime residue as possible. The spray attachment on your sink is ideal for this if you have one. Set rind aside in colander to drain.

Pickling Syrup

In an 8 quart minimum stainless steel or enamelware stock pot:

  • Combine 1 quart white vinegar with 1 quart of water
  • Heat water and vinegar to a low boil
  • Add 5 pounds granulated sugar to the hot vinegar and water and stir until dissolved.
  • Add salt and stir until dissolved
  • Add lemon slices
  • Add 1 teaspoon oil of cloves
  • Add 1 teaspoon oil of cinnamon
  • Add prepared watermelon rind

Bring to a low boil and cook for 45 minutes. Sir occasionally to keep all pickle pieces covered. Pickle should be relatively crisp and be semitransparent to transparent when done.

Mason jarsSterilize canning jars and lids as needed in boiling water. (See directions that accompany canning jars and/or lids.)

Pack hot pickle into hot jars and add hot syrup leaving 3/4 to 1 inch of head space. Wipe lip of jar to remove any pickling syrup. Add lids and seal. Cool to room temperature.

Pickle is better if not used immediately. Allow 30-60 days for flavors to penetrate.

Note: Oils may be found in the spice section of organic food stores and upscale food specialty stores in 1 ounce bottles. Some grocery and drug stores may also have them. Use with caution as a little goes a long way. Avoid imitation oils if possible. Canning jars and other supplies are available at your local Southern States dealer.

 


Canning Products


Presto Aluminum Pressure Canner 23qt
COMPARE
$109.99
Presto Aluminum Pressure Canner 23qt
Check Store Availability
Check Store Availability
Presto Aluminum Pressure Canner 16qt
COMPARE
$99.99
Presto Aluminum Pressure Canner 16qt
Check Store Availability
Check Store Availability
Ball Elite Waterbath Canner 21qt
COMPARE
$109.99
Ball Elite Waterbath Canner 21qt
Check Store Availability
Check Store Availability
West Bend Steam Canner
COMPARE
$54.99
West Bend Steam Canner
Check Store Availability
Check Store Availability


Product availability and pricing may vary by location.
These products may be purchased at your local store.
Images are representative only. Color and size may vary.
If you enjoyed this post, please leave a comment!

0 Comments:

Post Your Comments

Login or register now to comment.


To help us provide you with a better experience, including
promotions in your area, please provide your zip code:

Update Cancel
Updating...