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Topic Closedwatermelon rind pickles

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TasunkaWitko View Drop Down
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aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14749
Direct Link To This Post Topic: watermelon rind pickles
    Posted: 26 January 2004 at 07:12

Ingredients
· 8 cp watermelon rind
· 1/2 cp salt (Sea salt or canning salt)
· 1 TBS alum
· 8 cp cold water
· 3 cp sugar
· 2 cups white vinegar
· 1 cinnamon stick pr pint jar
·

Peel out the watermelon rind, removing the hard, green outer shell. Cut rind into strips about 1/2-3/4" x4" until you have 8 cups of slices. Layer rind and salt in a stainless steel bowl or crock. Don’t use aluminum or plastic! Cover with cold water and add the alum. Soak overnight, at least for 12 hours.
Drain and rinse twice in cold water, then place strips of rind and 8 cups cold water into a stainless steel saucepan and boil until tender (10 minutes). Drain again.

Next, combine sugar, vinegar and broken cinnamon sticks in a saucepan and bring to the boil. Reduce heat but keep at a simmer of low boil for one hour.

Wash pint jars thoroughly, bathe jars in boiling water for 10 minutes. Boil the lids for 5 minutes. Pack the jars with the rind strips and pour in the boiling pickling solution, filing to about 1" of jar top. Wipe jar rim, set the lids and bands and allow jars to seal.

I believe she would let the jars set for some 6 wks or so before she would use the pickles. Also, I think the recipe can be doubled because she used to make a lot of them at one time.
These things will snap like an icicle if they are made right and the taste is just wonderful.
TasunkaWitko - Chinook, Montana

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