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CRISP PICKLED WATERMELON RIND Recipe

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This recipe for CRISP PICKLED WATERMELON RIND is from The T.E.A.M. Cookbook Project, 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:  
5 pounds watermelon rind
water
1 Tbsp. salt
8 tsp. alum
9 cups sugar
1 quart cider vinegar, 4 to 6% acidity
4 stick cinnamon (2" each)
2 tsp. whole allspice
2 tsp. whole cloves
Directions:
Directions:
FIRST DAY:Cut off and discard all but white inner rind. Cut into 1 to 1 1/2-inch pieces. Place in large enamel or stainless steel pan. Add water to cover; stir in salt. Bring to boiling point; reduce hear and simmer only until rind can be easily pierced with a for, about 15 to 20 minutes. Remove from heat, stir in alum. Cool. Cover and let stand 24 hours. SECOND DAY: Drain syrup into a large saucepan. Bring just to boiling; pour over rind. Cool; cover and let stand 24 hours. FIFTH DAY: hear rind in syrup but do not boil. Remove and discard spice bag. Pack rind and cinnamon in hot, sterilized jars. Heat syrup to boiling. Fill jars with boiling syrup. Seal immediately. Wait at least 4 weeks before serving
Number Of Servings:
Number Of Servings:
4 quarts

 

 

 

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