Watermelon Rind PicklesPosted: September 3, 2010
Since we got a small sugar baby watermelon from the Coop the other day, I decided not to waste a single bit and attempted to make Watermelon Rind Pickles. I used the recipe from the Joy of Cooking, but made it much smaller.
I have no idea how these will taste!
Watermelon Rind Pickles (adapted from the Joy of Cooking)
- 20 lbs slightly underripe watermelons with thick, firm rinds
- 7 cups sugar
- 2 cups distilled white vinegar
- 1/2 teaspoon oil of cinnamon (I used a cinnamon stick)
- 1/4 teaspoon oil of cloves (I used a few cloves)
- Scrape out all but a thin line of flesh from the watermelon and peel off the outer green skin. Cut the rind into 1″ wide squares and blanch in boiling water until pieces are tender, but slightly crisp at center. Do NOT overcook. Drain and place in a large bowl.
- Combine the sugar, vinegar, cinnamon and cloves in a saucepan and bring to a boil.
- Pour syrup over the rind and let sit overnight in the fridge.
- The next day, drain the syrup into a saucepan and bring to a boil. Repeat step 3.
- On the third day, bring the syrup and rind to a boil. Using a slotted spoon, place the rind into sterilized canning jars and add the syrup, leaving a 1/2″ headspace. Add a star anise or two to the pint jar if you want. Screw on the sterilized lids and rims.
- Repeat until you fill all your jars. Process in a hot water bath for 10 minutes.
Like I said, I haven’t tried these yet, but I had watermelon rind pickles before and they were pretty awesome! How can you go wrong with The Joy? Fingers crossed.