Great as a Relish
If you've never tried it, don't knock it! The sweet and spicy flavor of pickled watermelon rind is a hit as a snack, appetizer or a relish for grilled fish or chicken.
Ingredients and Directions:
Peel, cut, wash, and cover 10 pounds watermelon rind with cold water for 24 hours.
Next day, drain and wash again, then cover with cold water and simmer for 10 minutes; drain again, cover with cold water, then drain again.
Place the rind in a pot and add 1 quart sugar, 1 quart white vinegar, 40 drops cinnamon oil, and 40 drops clove oil (at this point the option of green vegetable coloring can be added).
Stir often over the next 3 days, then place pot on heat and bring to a boil; boil for 10 minutes after it begins to bubble.
Place in jars or crocks.
Tip: To prepare watermelon rind for this recipe, cut up a watermelon, separating the sweet pink meat from the white rind. Use a vegetable peeler to peel the green skin off the rind then cut the rind into 1-inch chunks
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