"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Watermelon Rind Pickles Recipe

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This recipe for Watermelon Rind Pickles, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Hilliard (Lawrence's mother)
Added: Tuesday, April 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large watermelon, quartered
Pickling salt
2 tbsp. plus 2 tsp. whole cloves
16 (1 1/2 inch) cinnamon sticks
1/2 tsp. mustard seed
8 c. sugar
1 quart vinegar (5% acidity)

Directions:
Directions:
Peel watermelon and remove flesh; cut rind into 1 inch cubes. Place rind in a large crock or plastic container. Add water by the quart until rind is covered. Add 1/4 c. pickling salt for each quart water, stirring until salt dissolves. Cover and let stand in a cool place overnight. Drain well.
Place rind in a 10 quart Dutch oven, cover with cold water. Bring to a boil and boil until rind is almost tender. Drain and set aside. Tie cloves, cinnamon and mustard seed in a cheesecloth bag. Combine spice bag, sugar and vinegar in the Dutch oven and bring to a boil. Remove from heat and let stand for 15 minutes. Add rind to syrup. Bring to a boil. reduce heat to low and cook until rind is transparent. Remove spice bag.
Pack rind into hot sterilized jars, leaving 1/4 inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 5 minutes.


Number Of Servings:
Number Of Servings:
6 pints

 

 

 

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