Pickled Watermelon Rinds is an extremely old Southern mountain recipe. There used to be a time when people could not spare to waste anything so they would make more out of what they had. After all Southerners sure loved their pickles. The watermelon would be ate, the seeds would be saved for growing watermelons next year and the rinds well they would be pickled. But most definitely its an old recipe that everyone should try at least once. I am not much of a pickler that being said I have yet to pickle anything so if your comfortable then please do so the right way and you will not have to refrigerate like I have. Let your pickles sit for awhile before you eat them.
6 cups cubed watermelon rind
3/4 cup salt
12 cups water plus more for brine
2 cups sugar
1 cup white vinegar
20 whole cloves
3 large cinnamon sticks
1 tablespoon Allspice
1 lemon, thinly sliced, with seeds removed
1. Remove pink flesh from rind. In a large bowl add rind, add salt and cover with water. Cover bowl with plastic wrap and place into refrigerator over night.
2. Drain; rinse. In a large saucepan on high heat add watermelon with 12 cups water and bring to a full boil; continue cooking until tender, about 15 minutes. Drain.
3. In the same large saucepan on high heat add sugar, vinegar, water cinnamon and allspice. Boil 5 minutes. In a large bowl add watermelon and pour hot liquid on top with lemon slices. Cover with plastic wrap and refrigerate over night.
4. In a large sauce pan on high heat add watermelon with syrup. Bring to a full boil; reduce heat to medium-high for one hour. Pack the hot watermelon pickles loosely into clean, hot pint jars.Cover with boiling syrup, leaving 1/2 inch head space. Remove air bubbles and adjust head space if needed. Tightly add lids. Leave jars out over night not moving.
5. Place pickles into refrigerator and allow to sit for awhile.
Yields: 2 jars