Ingredients
The following ingredients have 12 Servings
- 4 pounds watermelon rind
- 5 cups granulated sugar
- 4 cups apple cider vinegar
- 1 tablespoon whole cloves
- 2 teaspoons whole allspice
- 7 cinnamon sticks (broken in half)
Instruction
- Using a vegetable peeler or a sharp paring knife, remove the green skin from the watermelon rind and discard. Cut the white rind into 1 1/2-inch (4-cm) strips or cubes, leaving a little pink flesh attached to each piece for color, if desired. Toss the rinds in a large stainless-steel bowl and add enough cold water to cover. Let soak overnight, preferably in the refrigerator.
- In a colander set over the sink, drain the rind and transfer it to a 6-quart (5.7-liter) or larger stockpot. Add enough water to cover and bring to a slow simmer over medium heat. Cook until tender but not soft, 15 to 20 minutes. Drain in the same colander and rinse with cold water.
- Take a small piece of cheesecloth, gather the cloves and allspice in its center, and tie to secure. In the large stockpot set over medium heat, combine the sugar, vinegar, spice pouch, and watermelon rind and bring to a simmer. Cook slowly until the rind is transparent, about 10 minutes. Don’t overcook it as the rind will cook again in the hot-water bath. Remove and discard the spices from the pot.
- Place a piece of cinnamon stick in each of 14 sterilized half-pint jars. Using a wide-mouth funnel, ladle the watermelon rind into the jars. Evenly distribute the rind and the brine, leaving 1/4-inch (6-mm) headroom. Wipe the rims clean with hot water and place rubber lids and screw tops to seal. Process in a hot water bath for 10 minutes. [EDITOR’S NOTE: For more information, please see the Canning 101 section in this recipe.}
- Store the pickled watermelon rind a cool, dark place for at least 3 months before using.
