Watermelon Pickles Featured

 

 

Watermelon Pickles

Serving size: 1/4  cupYield: 6 half-pints

Prep 1 hrStand  overnightCook 45 minsProcess 10 mins

 ingredients

  • 1 = 10  pound  watermelon
  • 6 =  cups  water
  • 1/3 =  cup  pickling salt
  •  Cold water

  • 3 1/2 =  cups  sugar
  • 1 1/2 =  cups  white vinegar
  • 1 2/2 =  cups  water
  • 15 =  inches  stick cinnamon, broken
  • 2 =  teaspoons  whole cloves
  • directions

    1.Cut rind from watermelon (you should have about 4 1/2 pounds rind). Trim off the pink flesh and the green and pale green outer portions of the watermelon rind; discard those portions. Cut the rind into 1-inch squares or other shapes. Measure 9 cups rind.

    2.Place the 9 cups rind in a large nonmetal bowl. In another large bowl, combine the 6 cups water and the pickling salt; pour over rind (add more water, if necessary, to cover). Cover bowl and allow to stand at room temperature overnight.

    3.Pour the rind mixture into a colander set in sink. Rinse mixture under cold running water; drain well. Transfer rind to a 4-quart heavy pot. Add enough cold water to cover rind. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until rind is tender; drain.

    4.Meanwhile, for syrup, in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot, combine sugar, vinegar, the 1 1/2 cups water, the stick cinnamon, and cloves. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes. Strain mixture through a sieve, reserving liquids. Discard solids and return liquids to same pot.

    5.Add watermelon rind to syrup in pot. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until rind is translucent.

    6.Pack hot rind and syrup into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

    7.Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

    nutrition facts (Watermelon Pickles)

    • cal. (kcal) 117, 

    • Fat, total (g) 0, 

    • chol. (mg) 0, 

    • sat. fat (g) 0, 

    • carb. (g) 30, 

    • Monosaturated fat (g) 0, 

    • Polyunsaturated fat (g) 0, 

    • Trans fatty acid (g) 0, 

    • fiber (g) 0, 

    • sugar (g) 29, 

    • pro. (g) 0, 

    • vit. A (IU) 0, 

    • vit. C (mg) 0, 

    • Thiamin (mg) 0, 

    • Riboflavin (mg) 0, 

    • Niacin (mg) 0,

    • Pyridoxine (Vit. B6) (mg) 0, 

    • Folate (µg) 0, 

    • Cobalamin (Vit. B12) (µg) 0, 

    • sodium (mg) 1288,

    • Potassium (mg) 4, 

    • calcium (mg) 10, 

    • iron (mg) 0, 

    • Percent Daily Values are based on a 2,000 calorie diet

    http://www.bhg.com/recipe/watermelon-pickles/

 

 

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