Watermelon Rind Pickles
Recipe type: Pickles, Condiments
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 pints
mommoms watermelon pickled rind recipeThe sweet spicy flavor of these pickles is sublime. I generally make a double batch of these pickles because they don't last long my family. In my family the Grandmother is affectionately called "Mommom". Since I am a Mommom the pickles are aptly named.
  • Ingredients
  • 1 (6-pound) watermelon (2lbs watermelon rind)
  • 6 cups water (1qt for brine)
  • ¼ cup salt
  • 3 (1/4-inch) slices fresh ginger
  • 1 lemon thinly sliced
  • 2 whole cloves
  • 2 whole allspice
  • 2 (3-inch) cinnamon stick
  • 4 cups sugar
  • 2 cup apple cider vinegar (our preference)
  1. Carefully remove outer green layer from watermelon rind using a vegetable peeler. Reserve remaining watermelon for another use. Cut rind into ½-inch pieces. Bring 4 cups water and ¼ cup salt to a boil in a large saucepan over medium-high heat. Add rind to pan. Soak overnight . Drain, rinse and cover with cold water . Cook until just tender and slightly translucent, drain.
  2. Place ginger, cloves, allspice,lemon,and cinnamon on a square of watermelon rind cooking in spicescheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, 1 teaspoon salt, sugar, 2cups water, and vinegar in saucepan; bring to a boil, stirring until sugar dissolves. Pour hot vinegar mixture over rind. Simmer for 20 mins. Remove spice bag. Continue simmering until the rind is clear. Fill sterilized jars to ½ inch from top.
  3. Process in canner 10-15 minutes
  4. Chill at least 8 hours before serving.
Recipe by iyiyii the blog magazine for everyone at http://www.iyiyii.com/watermelon-rind-pickles/