CANDIED WATERMELON PICKLES

Stormy Stewart

By
@karlyn255

I just love old recipes. this one is dated 1949.
Great used in salads, wrapped with crispy bacon and sliced thin on appetizers


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Rating:
★★★★★ 2 votes
Comments:
Serves:
makes 3 pints
Prep:
20 Min
Cook:
25 Min

Ingredients

2 lb
watermelon rind
4 c
granulated sugar
2 c
vinegar
2 c
water
1
lemon, thinly sliced
2 Tbsp
cinnamon bark (stick)
1 Tbsp
whole cloves

Step-By-Step

1Trim dark green and pink parts of rind; cut rind in 1-inch cubes, Soak overnight in salt water-1/4 c. salt to 1 qt. water; drain ;rinse and cover with cold water.

2Cook just tender; drain. Combine sugar, vinegar, water, lemon and spices tied in a bag. Simmer 10 minutes. Remove spice bag; add watermelon pieces. Simmer until clear. Fill hot, sterilized jars to 1/2 inch from top. Seal.

3boiling water bath for 15 minutes

4NOTE: Instead of 4 c. sugar I used: 1 1/4c. corn syrup and 2 3/4 c.sugar

About this Recipe

Course/Dish: Fruit Appetizers