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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Watermelon Pickles Recipe

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This recipe for Watermelon Pickles is from Our Family Favorites, 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:  
10 lb. watermelon rind
10 lb. white sugar
1 qt. white vinegar
20 drops oil of cloves
20 drops oil of cinnamon
Directions:
Directions:
Cut rind in cubes, having removed the pink flesh and the green skin. Cover with cold water and let stand in the refrigerator for 24 hours. Wash and drain. Cover with cold water and bring to a boil. Simmer for 10 minutes, then wash and drain and let stand until no more water will drain from it.

Pour mixture of sugar, cloves, cinnamon, and vinegar over the melon cubes. Let stand for 2 hours, stirring now and then. Boil for 7 minutes, put in a crock and let stand for 5 days, stirring occasionally so it will be thoroughly mixed.

Jar the melons in pint jars in their liquid. Be sure you heat up and boil the lids so they will seal on the sterilized jars.
Number Of Servings:
Number Of Servings:
11 jars
Personal Notes:
Personal Notes:
After opening and eating a pint, save the juice and use it to glaze hams when roasting them.

You can halve the recipe. 5 lbs. of rind yields 5½ pint jars.

 

 

 

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