Рецепт Recipe Rewind: Watermelon Rind Pickles

by Turnips2Tangerines

Recipe Rewind:

Watermelon Rind Pickles~

In August of last year, I decided to can Watermelon Rind Pickles for the first time

I was first introduced to watermelon rind pickles when I worked at the Cracker Barrel Old Country Store. I found a recipe for watermelon rind pickles in a recipe book called:

"Like Grandma Used To Make" by Reader's Digest

In my August post, I stated that I would be serving the watermelon rind pickles

At our Thanksgiving Day Dinner.....I had planned on serving them

But our plans changed at the last minute

So...on New Year's Eve I decided to open a jar

Not knowing what to expect, we each sampled a piece.....

The watermelon rind pickles didn't taste anything like a pickle~

As you might expect......

Nor did they taste anything like a watermelon~

Which you might also expect.....

• The flavor of these watermelon rind pickles is similar to that of an apple or a pear
• A cross between the two. Watermelon Rind Pickles
• Have a texture that is very tender and soft, but not mushy
• They have a natural sweetness....almost like applesauce
• I'm not sure if all watermelon pickles taste this way
• But this recipe made a very sweet, delicious "pickle"
• Would I make this recipe again? Most definitely:)
• 5 pounds watermelon rind
• 6 cups water
• 1/3 cup pickling salt
• 3 cups sugar
• 1 1/2 cups white vinegar
• 1 1/2 cups water
• 2 T pickling seasoning, make a bouquet garni*
• juice from 2 lemons

1. Cut the green and pink parts from watermelon rind; discard green and pink parts. Cut the white part of the rind into 1-inch pieces; measuring 9 cups. Transfer the rind to a large bowl. Combine the 6 cups water and pickling salt; pour over watermelon rind (add more water, if necessary, to cover rind) Let stand at room temperature for 8 hours or overnight. Drain; rinse rind.

2. In a large Dutch oven, cover watermelon rind with cold water. Bring to a boil. Lower heat and simmer, covered, for 20-25 minutes or until tender. Drain.

3. In a 6-quart to 8-quart kettle or Dutch oven, stir together the sugar, vinegar, the 1-1/2 cups water, and pickling bouquet garni. Bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.

4. Add the watermelon rind and lemon juice to the kettle. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes or until rind is clear. Discard bouquet garni.

For the complete recipe and directions go to: Watermelon Rind Pickles