Pickled watermelon rinds

Instructions

Pickled watermelon rinds

Peel green skin and cut off inner pink from watermelon rind; cut into 1-inch chunks and measure 4 quarts. Put in a non-metal bowl and add the water and salt. Add more water if necessary, to cover the rind chunks. Cover and soak overnight in refrigerator. Drain, rinse  and cover with clear water; transfer to a large saucepan. Bring to a boil and continue to boil for 30 minutes; drain. Pour vinegar into an 8-quart kettle; add sugar. Add  spices and lemon to vinegar mixture. Bring mixture to a boil. Remove from heat and let stand for 15 minutes. Add the drained watermelon rind. Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes.  Can as you would anything.

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