Watermelon Rind Pickle – a delicious recipe with watermelon rind, lime, powdered alum, root ginger, sugar, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut all pink from rind, soak in Lilly lime 12 hours using enough water to cover rind well.
2
Next morning, wash rind well and scatter a handful powdered alum over rind, cover with scalding water and let stand 10 minutes.
3
Rinse and boil 1/2 hour in clear water.
4
Take out of water and let cool.
5
Boil 1/2 hour in strong ginger tea, using root ginger.
6
Weigh rind and make syrup.
7
For 8 pounds rind, make syrup using remaining ingredients (tie spices in bag).
8
Cook until tender enough to pierce with toothpick and has an amber color.
9
(I put a piece of ginger from the tea and a little piece of cinnamon in each jar.
10
This is not enough syrup to cover rind, but I like the crystallized effect it has when not entirely covered.)
3826
kcal
Calories
1
g
Fat
1005
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: watermelon rind, 1 (10 cent) box Lilly lime, powdered alum, 3/4 of (10 cent) box root ginger, and more.
Yes, Watermelon Rind Pickle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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