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Watermelon Rind Pickles
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Watermelon Rind Pickles
Cantaloupe, pumpkin or winter squash rind can be cut into pieces and pickled in the same way.
4 pounds watermelon rind, all pink flesh removed
2 cups white vinegar
2 cups water
4 cups sugar
3 cinnamon sticks
1 teaspoon whole cloves
1 lemon, sliced thin
Brine:
¼ cup salt
1 quart water
Pare watermelon rind into 1"x2" pieces about 1" thick, or into ¾"x1" cubes. Weigh pieces to make sure you use the correct amount of rind.
Soak rind overnight in brine made by dissolving ¼ cup salt in each quart of water (Make enough brine to cover rind).
Drain rind, wash in fresh water and drain again.
Combine remaining ingredients, and boil together 5 minutes. Spices may be tied in a cheesecloth bag if desired. Add rind to syrup a few pieces at a time, and cook until rind is clear (Simmer about 30 minutes).
Pack rind in sterilized jars, and cover with boiling syrup.
Note: These pickles must be consumed right away. If you wish to preserve them for the long term, they must be canned in a hot water bath. Yields 5-6 pints.