Watermelon Rind Pickles (mom) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 gallon: Watermelon rind, prepared
4 tbsp: Lime, slaked
Water,
10 cup: Sugar, granulated, divided
8 cup: Apple cider vinegar, divide
Cheesecloth,
2 tbsp: Cloves, whole
2 tbsp: Allspice, whole
4: Cinnamon sticks,
Ginger root, 2 pieces
Directions:
Peel watermelon, removing all green and pink flesh; cut rind into
cubes and measure a gallon. Heat a large pot of boiling water; drop
rind in and boil for
5 minutes. Drain and cool.
Dissolve slaked lime in 2 quarts cold water. Pour over rind; let
stand for 4 hours. Drain and rinse thoroughly. Cover rind with cold
water and bring to boil; boil till rind is tender and drain.
Combine 4 1/2 cups sugar, 2 cups vinegar and 8 cups water. Add
allspice, cloves, cinnamon and ginger root (all tied in a cheesecloth
bag). Bring to boil; boil for 5 minutes. Add rind and return to boil.
Lower heat and simmer for 30 minutes. Leave rind standing in syrup
in cool place between 12 and 24 hours.
Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil.
Reduce heat and simmer until rind is transparent and syrup is almost
as thick as honey. If syrup gets too thick before rind becomes
transparent, add 1/2 cup hot water, a little at a time, as needed.
Discard bag. Pack boiling rind and syrup into hot jars and seal.
Store at least a month before serving.
Source from luhu.jp
cubes and measure a gallon. Heat a large pot of boiling water; drop
rind in and boil for
5 minutes. Drain and cool.
Dissolve slaked lime in 2 quarts cold water. Pour over rind; let
stand for 4 hours. Drain and rinse thoroughly. Cover rind with cold
water and bring to boil; boil till rind is tender and drain.
Combine 4 1/2 cups sugar, 2 cups vinegar and 8 cups water. Add
allspice, cloves, cinnamon and ginger root (all tied in a cheesecloth
bag). Bring to boil; boil for 5 minutes. Add rind and return to boil.
Lower heat and simmer for 30 minutes. Leave rind standing in syrup
in cool place between 12 and 24 hours.
Add 6 cups vinegar and 6 to 8 cups sugar (to taste); bring to boil.
Reduce heat and simmer until rind is transparent and syrup is almost
as thick as honey. If syrup gets too thick before rind becomes
transparent, add 1/2 cup hot water, a little at a time, as needed.
Discard bag. Pack boiling rind and syrup into hot jars and seal.
Store at least a month before serving.
Source from luhu.jp