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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Watermelon Rind Pickles Recipe

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This recipe for Watermelon Rind Pickles is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 CUPS WHITE VINEGAR
2 CUPS WATER
2 CUPS SUGAR
6 - 3 INCH STICKS OF CINNAMON
2 TABLESPOON WHOLE CLOVES
3 QUARTS WATERMELON RIND
Directions:
Directions:
WASH AND REMOVE RIND AND RED PORTION OF RIND, CUT IN CUBES:
3 QUARTS WATERMELON RIND

SOAK IN 2 QUARTS WATER AND Q TEASPOON ALUM AND 1/4 CUP SALT (MIXED) OVERNIGHT. MAKE SURE RINDS ARE COVERED BY MIXTURE.

NEXT DAY:
DRAIN OFF AND RINSE THOROUGHLY IN COLD WATER AND SOAK AN HOUR IN CLEAN COLD WATER (ADD ICE)

DRAIN AND ADD FRESH COLD WATER, PUT ON HEAT AND LET BOIL UNTIL RIND IS CLEAR.

DRAIN - PUT INTO SYRUP MAKE OF:
VINEGAR
WATER
SUGAR
CINNAMON
CLOVES

BOIL ALL TOGETHER 10 MIN. - ADD RIND - BOIL UNTIL TRANSLUCENT AND SYRUP THICKENS SLIGHTLY.

PACK IN HOT STERILIZED JARS AND SEAL.

 

 

 

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