Grandma's Pickled Watermelon Rind
Description
Grandma's pickled watermelon rind recipe is a fun alternative to regular pickles. They can be used in salads, sandwiches, or wraps for added crunch.
Ingredients
•
8 cups spear-shaped pieces of peeled, sliced watermelon rind
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water as needed
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1 cup pickling salt
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4 cups white sugar
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2 cups white vinegar
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2 cups water
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1 teaspoon whole cloves
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground allspice
Directions
1
Place watermelon rinds in a glass bowl with enough water to cover; stir in pickling salt. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
2
Rinse watermelon rinds 2 to 3 times, removing excess salt from brine. Taste; rinse until reaches desired saltiness level. Drain.
3
Transfer watermelon rinds to a large saucepan with enough cold water to cover; bring to a boil and cook until tender, about 15 minutes.
4
Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rinds ready. Wash new, unused lids and rings in warm soapy water.
5
Combine sugar, vinegar, 2 cups water, cloves, cinnamon, and allspice in a large pot; bring to a boil. Reduce heat; simmer for 10 minutes. Pour vinegar mixture into a bowl through a fine-mesh sieve; discard solids.
6
Drain watermelon rinds; pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within ½ inch of top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7
Cool to room temperature, 30 to 45 minutes. Store in the refrigerator.