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Full Online Book HomeLearning KitchenPreserving - Pickled Watermelon Rinds
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Preserving - Pickled Watermelon Rinds Post by :alex_k Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2392

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Preserving - Pickled Watermelon Rinds

Peel and remove all green from the rind of 1 large watermelon. Cut into 1-inch cubes. It is alright to leave a little of the pink on, but too much will spoil the crispness of the pickle.

Soak the cubes overnight in 1 quart cold water with 1/4 cup salt.

In the morning, drain the melon, cover with fresh cold water, bring to a boil and simmer until the rind is nearly, but not quite, tender. Takes about 20 minutes usually, but it does vary because of the size of the cubes. Drain again.

While the boiling is taking place, bring to a boil in another pan:
4 cups granulated sugar
2 cups cider vinegar
4 tsp. whole cloves
8 sticks cinnamon
1/4 tsp. mustard seed


It is a good idea to tie the loose spice together in a little cheesecloth bag because you can remove them later. As soon as it comes to a boil, remove it from heat and allow to set 15 minutes. Now add the drained rind to the syrup and simmer until the rind is clear and transparent, approximately 15 minutes.

Remove bag of spices. Pack the pickles boiling hot with juice to cover into sterilized jars. Seal at once.

One pound of watermelon rind after trimming, will provide about 3 (6 ounce) jars of the pickle.


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250 g. (1/2 lb.)Coarse kitchen salt 10 lemons, scrubbed and cut in quarters 1 bay leaf 1-3 cloves 1 stick cinnamon Extra lemon juice Scatter a spoonful of salt into a 1 litre (1 quart) sterilized jar. Tip lemons into a plastic tub with remaining salt and mix well. Massage fruit vigorously and pack into jar, curved side out, inserting pieces of bay leaf, cloves and splinters of cinnamon at intervals. Press down hard on fruit to release as much juice as possible. Spoon salt mixture left in tub over fruit. Cover with extra lemon
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1 large watermelon rind 1 quart water 1/4 cup kosher salt 1 quart cider vinegar 8 cups sugar 8 whole cinnamon sticks -- broken up 1 tablespoon whole cloves 1 tablespoon allspice berries Peel and remove all green and pink portions from rind. Cut into 1 inch cubes and soak in salt water overnight. Drain and cover with fresh water. Cook until almost tender. Drain. Make a syrup of vinegar and sugar. Tie spices in a cheesecloth bag and add to syrup. Boil 15 minutes, then let stand 15 minutes. Remove spice bag. Add drained watermelon rind. Cook until clear. Pack
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