Home Canning Series Part II: Watermelon Rind Pickle
Watermelon Rind Pickle
Watermelon Rind Pickle is an old southern favorite. There are many variations on how it is made. This recipe is a two day process. To keep the pickle from turning dark it is recommended that stainless steel, crockery, or enamelware utensils be used. Do not wash or soak the rind unless directed by the recipe.
Day One:
Prepare 5 pounds of watermelon rind by peeling and removing fleshy red part of melon. Cut the peeled rind into pieces 1" x 1/2" x thickness of the rind.
Prepare 1 gallon of lime water in a container large enough to hold prepared rind following directions on pickling lime bag. Usually it is one cup of lime to a gallon of water. The mixture may get hot when mixed and not all of the lime will dissolve. Leave the undissolved lime in the water.
Add prepared rind to the lime water. Make sure all pieces of rind are covered by the lime water. A dinner plate with a weight on it will hold the rind under the lime water. Stir occasionally to bring fresh mixture in contact with the rind.
Day Two:
Spoon the watermelon rind into a colander leaving the undissolved lime in the soaking bowl. Rinse the watermelon rind to remove as much lime residue as possible. The spray attachment on your sink is ideal for this if you have one. Set rind aside in colander to drain.
Pickling Syrup
In an 8 quart stainless steel or enamelware stock pot .
Combine 1 quart white vinegar with 1 quart of water
Heat water and vinegar to a low boil
Add 5 pounds granulated sugar to the hot vinegar and water and stir until dissolved.
Add salt and stir until dissolved
Add lemon slices
Add 1 teaspoon oil of cloves
Add 1 teaspoon oil of cinnamon or canna
Add prepared watermelon rind
Bring to a low boil and cook for 45 minutes. Sir occasionally to keep all pickle pieces covered. Pickle should be relatively crisp and be semitransparent to transparent when done.
Sterilize canning jars and lids as needed in boiling water. (See directions that came with your canning jars and/or lids.)
Pack hot pickle into hot jars and add hot syrup leaving 3/4 to 1 inch of head space. Wipe lip of jar to remove any pickling syrup. Add lids and seal. Cool to room temperature.
Pickle is better if not used immediately. Allow 30-60 days for flavors to penetrate. It keeps indefinitely but if your family is like mine, you will probably make this an annual event.
Note: Oils may be found in the spice section of organic food stores and upscale food specialty stores in 1 ounce bottles. Some grocery and drug stores may also have them. Use with caution as a little goes a long way. Avoid imitation oils if possible. Canning jars and other supplies are available at your local Agway dealer.