Watermelon Rind Pickles Recipe

By dette

"Waste not, want not" has always been smart advice—especially when it produces results that are so refreshing. —Taste of Home Test Kitchen, Greendale, Wisconsin

Ingredients

• 8 cups sliced peeled watermelon rind (2-in. x 1-in. pieces)
• 6 cups water
• 1 cup canning salt
• 4 cups sugar
• 2 cups white vinegar
• 6 cinnamon sticks (3 inches), divided
• 1 teaspoon whole cloves
• 1 teaspoon whole peppercorns

Preparation

Step 1

Place rind in a large nonreactive bowl; stir in water and salt. Refrigerate for several hours or overnight. Rinse and drain well.
In a Dutch oven, mix sugar, vinegar, 2 cinnamon sticks, cloves and peppercorns. Bring to a boil. Add rinds; return to a boil. Reduce heat; simmer, uncovered, 10 minutes or until tender. Discard cinnamon sticks.
Carefully ladle hot mixture into four hot 1-pint jars, leaving 1/2-in. headspace. Add a remaining cinnamon stick to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 4 pints.
Editor's Note: To prepare watermelon rind, remove dark green peel from watermelon rind and discard.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Watermelon Rind Pickles in Taste of Home Recipes Across Amer