"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pickled Watermelon Rind Recipe

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This recipe for Pickled Watermelon Rind, by , is from Easy Vegan for Busy Parents, 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!

Contributor:  
Contributor:  
Shersy Benson

Category:
Category:

Ingredients:  
Ingredients:  
1 Large watermelon (about 7 pounds)
1/2 c. kosher salt
5-1/2 quarts water
2 cups champagne vinegar (may use apple cider as well)
4 cups sugar
two 3-inch sticks of cinnamon
16 cloves
6 allspice berries
1 meyer lemon, sliced thinly
6- eight oz canning jars

Directions:
Directions:
When summer hits and you dish out the water melon, what do you do with the rind? Well, you turn it into something amazing. Pickled watermelon is a wonderful treat that pairs well in salads or eating straight from the jar. It's hard to find in stores, so why not make some of your own and store it in the fridge for those sweet and savory cravings?
Remove all the pink flesh of the melon. Next, take a vegetable peeler and peel the outer hard layer of the rind (the really green part). Cut the rind into one inch cubes or smaller. You may also use a buscuit cutter to cut into circles or fun shapes for the kiddos. Disolve the salt into 2 quarts of water and add the rind. Place a plate over the rind to weigh it down and keep it completely submerged in brine. Refrigerate over night.
The next day, prep the canning jars noted above according to manufacturers instructions. Remove the rind from the fridge, drain and rinse. Put the rind in 3 quarts of water, bring to a boil and cook until half tender, which depending on the size could be between 10-30 minutes. Drain.
While the rind is cooking, mix together the 2 cups of water, vinegar, and sugar in a heavy-bottomed pot. You can add the spices directly into the sugar vinegar water mix, or tie them in a cheese cloth or coffee filter and dip them in (like steeping a tea bag) depending on wheather you want the spices in your canning jars or not. Cook for about 10 minutes, being careful not to burn it. Add the lemon slices and cook for an additional 2 minutes. The syrup should be nice and thick now. Finally, add the rind, and simmer until the rind is translucent, about 5-10 minutes or so. Ladle the rind into the canning jars, cover with syrup. Allow for 1/4 inch of room at the top and seal according to manufacturers instructions. It makes about 1-1/2 quarts.

Number Of Servings:
Number Of Servings:
6 jars, 50+ servings
Preparation Time:
Preparation Time:
15 min prep, 30 minutes cooking

 

 

 

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