Rind from 1 medium (approx. 10 lbs) watermelon
½ cups Himalayan or Celtic salt (substitute: kosher, canning, or pickling salt )
6 cinnamon sticks (3” each)
2 tsp. whole cloves
4 cups sugar
2 cups distilled white vinegar
2 cups water 5 – 6 1 pt. canning jars & lids
Trim and discard outer dark green skin from watermelon rind. Cut enough rind into 1” pieces to equal 14 cups, leaving about 1/8” red flesh. In a very large bowl, combine salt and 6 cups water stirring until salt had dissolved.
- Add watermelon rind, if necessary, add enough water to cover, refrigerate overnight.
- Next day, pour rind mixture into colander to drain. Rinse with cold running
water; drain. In heavy nonreactive 8 qt. saucepot, combine rind and enough water to cover; heat to boiling over high heat. Reduce heat and simmer 20 min., drain and return to pot.
- With string, tie cinnamon sticks and cloves in double thickness of cheesecloth
- Add sugar, vinegar, water, and spice bag to saucepot. Heat to boiling over
high heat. Reduce heat; cover and simmer, stirring frequently, 45 min.
- Prepare prepare jars and lids for canning. Fill canner halfway with water
, cover and heat to simmering over high heat.
- Discard spice bag. Spoon hot pickle mixture into hot jars to within ½”of tops
, imediately ladle simmering syrup into hot jars to within ¼”of top, making sure rind is completely covered with syrup. (Keep syrup simmering while filling jars.) Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 min. Cool the jars and then tighten.
Thank you to Sue from Indiana for this recipie!