"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Crisp Watermelon Rind Pickles Recipe

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This recipe for Crisp Watermelon Rind Pickles, by , is from Audrey Cire's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, October 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 lb. watermelon rind
8 tsp. powdered alum
9 c. sugar
1 qt. cider vinegar
1 T. salt
4 cinnamon sticks
2 tsp. whole allspice
2 tsp. cloves

Directions:
Directions:
Peel and cut rind into 1 inch pieces. Place in large enamel or stainless pan. Add water to cover and salt. Bring to a boil and reduce heat and simmer until rind can be pierced with a fork (about 15-20 minutes). Remove from heat; stir in alum. Cool. Let stand for 24 hrs.

Second day: Drain, rinse and drain rind. Add sugar, vinegar and spices (tied in muslin bag). Bring to a boil stirring constantly. Remove from heat, cool uncovered and let stand for 24 hrs.

Third and Fourth day: Drain syrup and bring just to boiling and pour over rind. Cool, cover and let stand for 24 hrs.

Fifth day: Heat rind in syrup, but do not boil. Discard spice bag. Pack rind into jars. Heat syrup to boiling and pour over rind into sterile jars. Seal.

Number Of Servings:
Number Of Servings:
8 pts.

 

 

 

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