Pickled Watermelon Rind

1. 1

   Peel the hard rind from the outside of the watermelon, and scrape off most of the pink from the inside.

2. 2

   Chop into 3/4-1 inch pieces.

3. 3

   Add salt to water and pour over watermelon rind in a large glasss or ceramic bowl.

4. 4

   Soak overnight in the refrigerator.

5. 5

   In the morning, pour off the salt water and rinse well.

6. 6

   Add three pounds of brown sugar to the vinegar in a cooking pan.

7. 7

   Bruise the spices, tie in a muslin bag and boil with the vinegar for five minutes.

8. 8

   Then pour over the rind and let it stand twenty-four hours at room temperature.

9. 9

   The next day, drain and save the liquid and, after heating it to a boil again, pour it over the rind again and let stand another twenty-four hours at room temperature.

10. 10

    The last morning, bring to a full boil and boil all together for 10 minutes, then pour into sterilized jars and process according to the directions in a reputable canning guide.

* Per serving · 4 servings · Values may vary.

No additional tips available.