Pickled Watermelon Rind (Just to Make You Homesick) |
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Prep Time: 720 Minutes Cook Time: 30 Minutes |
Ready In: 750 Minutes Servings: 2 |
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From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Ingredients:
2 lbs watermelon rind |
1 tablespoon cinnamon |
1 teaspoon whole cloves |
1 teaspoon whole allspice |
2 lbs sugar |
1 pint vinegar |
1 pint water |
1 lemon, sliced thin |
Directions:
1. Pare rind and all pink edges from the watermelon.
2. Cut into 1-inch squares or fancy shapes as desired.
3. Cover with brine made by mixing 1/4 cup of salt with1 quart cold water.
4. Soak overnight.
5. Drain brine.
6. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook).
7. Drain.
8. Tie spices in a cheesecloth bag and remove before rind is bottled.
9. Make a hot pickling solution of remaining ingredients and spices, add drained rind and boil rapidly ntil rind becomes clear (about ten minutes).
10. Fill Sterilized jars.
11. Adjust jar lids as in fresh-pack dills.
12. Process in boiling water bath for 5 minutes.
13. Set jars upright, several inches apart, on a wire rack to cool.
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