Cinnamon and clove makes these watermelonpickles taste almost like candy.
Recipe: Watermelon Pickles
1 large watermelon3 quarts cold water3/4 cup coarse salt8 cups ice cubes2 (3-inch) cinnamon sticks1 tablespoon whole cloves9 cups granulated sugar3 cups white vinegar (5% acidity)3 cups water1 lemon, washed and thinly sliced6 (1-inch) cinnamon sticks
Cut melon into fourths. Remove flesh frommelon; reserve for another use. Peel melon; cut rind into 1-inchcubes.
Place rind in a large crock. Combine 3quarts cold water and salt, stirring until salt dissolves; pourover rind. Add ice cubes. Cover and let stand in a cool place5 to 6 hours. Drain well; rinse and drain again.
Place rind in a large Dutch oven; addwater to cover. Bring to a boil; boil 10 minutes or until tender.Drain and return to crock. Set aside.
Tie 2 (3-inch) cinnamon sticks and thecloves in a cheesecloth bag. combine spice bag, sugar, vinegar,and 3 cups water in a Dutch oven. Bring to a boil; boil 5 minutes.Add lemon slices. Pour syrup mixture over rind. Cover rind mixture,and let stand in a cool place 12 to 18 hours.
Place rind mixture in a large Dutch oven.Bring to a boil; reduce heat, and simmer, uncovered, 15 minutesor until thoroughly heated. Removed and discard spice bag.
Pack hot rind into hot jars; add hot syrup,filling to 1/2-inch from top. Place a 1-inch cinnamon stick ineach jar. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 10 minutes.
Makes 6 pints.
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