Watermelon Rind Pickles
J. White Harris
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- 6 c
- prepared watermelon rind
- 4 tsp
- 1 tsp
- ground ginger
- 4 c
- 1/4 c
- fresh lemon juice
- 1/2 c
- thinly sliced lemon (about 1 medium lemon)
1Preparing the Rind:
Trim the green skin and pink flesh from the rind. Cut into inch pieces.
2Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again.
3Cover with cold water and let stand 30 minutes. Drain.
4Sprinkle the ginger over the rind; cover with water and cook until fork tender. Drain.
Combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes.
6Add the rind and boil gently for 30 minutes or until syrup thickens.
7Add sliced lemon and cook until the rind is transparent.
8Pack hot into hot jars, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath.