Watermelon Rind Pickles
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Courtesy of Aunt Sammy's Radio Recipes Revised, issued by the Bureau of Home Economics, U.S. Department of Agriculture, May 1931
Easy
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PrintIngredients
For 1 Batch(es)
Cream
- Limewater:
- 4 pounds watermelon rind
- 8 cups water
- 2 tablespoons lime
- 8 cups vinegar
- 2 cups water
- 4 1/2 pounds granulated sugar
- 2 tablespoons allspice
- 2 teaspoons whole cloves
- 10 small pieces stick cinnamon
Watermelon Rind Pickles Directions
- Select rind from a firm, not overripe melon, and, before weighing, trim off green skin and pink flesh. Cut in inch cubes and soak for 1 ½ hours in the limewater.
- Drain, cover with fresh water, cook for 1 ½ hours, or until tender, adding more water as it boils off. Let stand overnight in this same water and next morning drain.
- Bring to a boil the vinegar, 1 pint water, sugar and spices tied loosely in cheesecloth. Add the drained watermelon and boil gently for 2 hours or until the syrup is fairly thick.
- Remove the spice bag, pack the watermelon pickles and syrup in sterilized glass jars, seal airtight, and store in a cool place.
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