Pickled Watermelon Rind
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
watermelon
rind |
*
|
| 1 | quart |
water
|
*
|
| ¼ | cup |
kosher salt
|
|
| 1 | quart |
apple cider vinegar
|
*
|
| 8 | cups |
sugar
|
|
| 8 | whole |
cinnamon sticks
broken up |
*
|
| 1 | tablespoon |
cloves, whole
|
|
| 1 | tablespoon |
allspice berries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
watermelon
rind |
*
|
| 0.9 | l |
water
|
*
|
| 59 | ml |
kosher salt
|
|
| 0.9 | l |
apple cider vinegar
|
*
|
| 1.9 | l |
sugar
|
|
| 8 | whole |
cinnamon sticks
broken up |
*
|
| 15 | ml |
cloves, whole
|
|
| 15 | ml |
allspice berries
|
|
Directions
Peel and remove all green and pink portions from rind.
Cut into 1 inch cubes and soak in salt water overnight.
Drain and cover with fresh water.
Cook until almost tender. Drain. Make a syrup of vinegar and sugar.
Tie spices in a cheesecloth bag and add to syrup.
Boil 15 minutes, then let stand 15 minutes.
Remove spice bag.
Add drained watermelon rind. Cook until clear.
Pack into sterile jars and seal according to manufacturer's instructions.
Makes 6 pints.
