Watermelon Pickles

1. 1

   Trim pink pulp and skin from rind and cut into 1-inch square pieces.

2. 2

   Add alum to 1 cup water and pour over rind.

3. 3

   Add enough water to cover rind; cover vessel with plate and let stand for 12 hours.

4. 4

   Measure into kettle sugar, vinegar, water and spices. Heat rind (still in alum water) to the boiling point.

5. 5

   Simmer for 15 minutes.

6. 6

   Let stand until thoroughly cold.

7. 7

   Drain and dry. Boil vinegar mixture until a thin syrup forms.

8. 8

   Ad rind and cook until rind is transparent and tender.

9. 9

   Ladle into clean sterile jars; cover with sugar and seal while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.