Ingredients
The following ingredients have 4 Servings
- 2 pounds watermelon rind
- 6 cups water
- 6 tablespoons pickling salt
- 4 cups water
- 1 tablespoon coarse salt
- 3/4 cup granulated sugar
- 1/2 cup cider vinegar
- 3 thick slices of fresh ginger root
- 2 finger length cinnamon sticks
- 1 tablespoon allspice berries
- 1 preserved lemon ((sliced))
Instruction
- Use watermelon rind in which almost all the red fruit has been removed. A little bit left on there is fine, and in fact, adds a little blush color to the pickle.
- I used a birds beak knife to pare off the dark green outer rind of a quarter melon (about 1-1/2 pounds).
- To the trimmed down rind, you can cut it into chunks or little spears, whichever you prefer (and consider how they fit into your jars as well).
- Mix up the brine, enough to cover the prepped rind and place that in a food safe container with something to weight down the rind. I used a plate that was a little smaller than my container.
- Put this in the refrigerator overnight. The next day, drain then rinse and drain the rind, discarding the brine.
- Combine syrup ingredients and bring to a boil, stirring until sugar dissolves, about five minutes.
- Add the rind and continue to cook over low heat, stirring, until rind is tender and somewhat translucent, about thirty minutes.
- Pack rind into sterile jars and cover with hot syrup, adding spices to jars if desired or discard for milder flavor. Discard any excess syrup.
- Remove air bubbles and leave a half inch headspace.
- Wipe rims. Cover jars with sterile lids and gently tighten bands.
- Place jars into canner with simmering water, ensuring that they are completely covered with water.
- Process using USDA water bath canning methods for ten minutes processing time listed at altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
- Otherwise simply refrigerate without canning. Refrigerate any jars that do not seal.
