Watermelon Pickle
Yield
6 pintsPrep
15 minCook
3 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
watermelon rind
|
* |
| 2 | quarts |
water
cold |
*
|
| 1 | tablespoon |
limes
|
*
|
| 2 | tablespoons |
allspice
whole |
|
| 2 | tablespoons |
cloves
whole |
|
| 1 | quart |
vinegar
|
*
|
| 1 | quart |
water
|
*
|
| 3 ½ | pounds |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
watermelon rind
|
* |
| 2 | quarts |
water
cold |
*
|
| 15 | ml |
limes
|
*
|
| 3E+1 | ml |
allspice
whole |
|
| 3E+1 | ml |
cloves
whole |
|
| 0.9 | l |
vinegar
|
*
|
| 0.9 | l |
water
|
*
|
| 1.6 | kg |
sugar
|
|
Directions
Remove all pink pulp from rind and peel.
Weigh. Cut in 1-inch cubes.
Combine cold water and lime; pour over rind.
Let stand 1 hour.
Drain.
Cover with fresh cold water.
Simmer 1 hour or until tender. Drain. Tie spices in cheesecloth.
Combine vinegar, remaining water and sugar.
Heat until sugar dissolves.
Add spice bag and rind. Simmer gently 2 hours.
Add green vegetable color to your taste.
Pack rind in hot sterile jars. Fill with boiling hot syrup.
Seal.
