Crisp Pickled Watermelon Rind
To begin this recipe you will first need to trim off the thin green skin from the watermelon rind. Next cut the rind into one inch cubes.
Next take out a metal pot, and then add in two quarts of water and the pickling lime. Once the pickling lime has completely dissolved, add in the cubed watermelon rind, cover the pot, and then let it sit at room temperature for roughly two full hours.
Once that step is finished, drain the lime liquid, and then rinse the watermelon rind under cool running tap water, using a metal strainer.
Next add the watermelon rind to a cooking pot, add in enough water to cover the rind, then boil the contents until the rind is tender, yet still crisp.
Next add in the sugar, lemons, and white vinegar, stirring until the ingredients are evenly distributed throughout the pot. Moving along, next take out a cheesecloth bag, then add in the ginger root, organic whole cloves, and crushed cinnamon sticks, tie off the cloth, then let it simmer with the watermelon rind for ten minutes.
You'll know the simmering process has completed when the rind becomes transparent.
Once done remove the cheesecloth, then pour the watermelon rind with the sugar based liquid into canning jars, then process and seal each jar while leaving adequate head space.
Lastly place the jars in a cool dark place to sit for a couple of weeks. Be sure to refrigerate each jar after opening it. This recipe should yeild roughly seven full canning jars worth of crisp pickled watermelon rind.
We hope you have enjoyed this recipe, please be sure to check out our other delicious homestyle creations.