Pickled Watermelon Rinds
This is just the perfect blend of sweet, tangy, and refreshing.
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- rind from a medium watermelon, green trimmed in 1in pieces
- 3/4 c
- 3 qt
- 5 c
- 3 c
- 2 Tbsp
- whole cloves
- cinnamon sticks
- 1 Tbsp
- allspice, whole
- 1 Tbsp
- fresh ginger, sliced
- lemon, sliced and seeded
- drops of red food coloring
1In a large saucepan with a lid, place rinds, water, and salt. Boil, then reduce heat to low boil. Cook covered for 30 minutes.
2Turn heat off. Let sit, covered, for an additional 30 minutes.
4Bring to boil, then lower heat. Cook covered for 20 minutes. Strain, and reserve syrup, and return syrup to pot to low boil for 10 minutes.
5Separate rinds from spices, lemon, and ginger. Take rinds and fill jars a little over half way.
6About the last minute of low boiling syrup, add about 5 drops of red food coloring (optional).
7Ladle syrup into jars, leaving about 1/2in gap from top.
8Seal with two part lids and can using the water bath process.