Ingredients & Directions
2 lbs watermelon rind (or 4 cups)
2 lbs sugar (or 4 cups)
1 cup white vinegar
12 whole cloves
12 whole allspice
1 cinnamon stick, broken to one-inch segments (4 pieces)
Trim the green rind off the watermelon and discard. Also trim the pink or yellow edible part and discard. You will be left with the white rind that is normally not eaten. Cut the rind into 1-inch by ½-inch thick squares
Place in a saucepot and cover with cold water. Boil until tender. Pour off hot water and add ice until chilled. While chilling, combine sugar and white vinegar. Add the chilled, cooked rind stand to the vinegar and sugar mixture and let sit for 12 hours, or overnight, stirring occasionally. Boil the mixture for 30 minutes more.
Bath 2 to 3 pint jars in hot water with the caps and screw rim lids to sanitize. Remove the pint jar from hot water. Place 6 allspice, 6 cloves and 2 cinnamon sticks in the jar. Quickly fill the jar with the sugar watermelon rind mixture. Take a cap and screw lid from hot water, place on filled jar and screw lid on tightly. Place the filled jar on a towel in a non-drafty area until the lid seals.
Store out of sunlight and let stand for one week before opening. Stir liquid and sweet watermelon rind pickles before serving.
Yields: 2 to 3 pints
Recipe provided by Betty Souders