PICKLED WATERMELON RIND (JUST TO MAKE YOU HOMESICK)
From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. For the most current canning guidelines, please go to http://www.uga.edu/nchfp/how/can_home.html.
Provided by Molly53
Categories Melons
Time 12h30m
Yield 2 pints
Number Of Ingredients 8
Steps:
- Pare rind and all pink edges from the watermelon.
- Cut into 1-inch squares or fancy shapes as desired.
- Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
- Soak overnight.
- Drain brine.
- Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
- Drain.
- Tie spices in a cheesecloth bag and remove before rind is bottled.
- Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
- Fill Sterilized jars.
- Adjust jar lids as in fresh-pack dills.
- Process in boiling water bath for 5 minutes.
- Set jars upright, several inches apart, on a wire rack to cool.
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