watermelon rind pickles
(1 rating)
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We usually eat the sweet refreshing watermelon heart and throw the rind away. Here is a way to make use of the rind too
(1 rating)
yield
serving(s)
prep time
55 Min
cook time
40 Min
method
Stove Top
Ingredients For watermelon rind pickles
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6 cprepared watermelon rind
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4 tspsalt
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1 tspground ginger
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4 csugar
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1/4 cfresh lemon juice
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1/2 cthinly sliced lemon (about 1 medium lemon)
How To Make watermelon rind pickles
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1Preparing the Rind: Trim the green skin and pink flesh from the rind. Cut into inch pieces.
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2Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5 to 6 hours. Drain, rinse and drain again.
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3Cover with cold water and let stand 30 minutes. Drain.
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4Sprinkle the ginger over the rind; cover with water and cook until fork tender. Drain.
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5Preparing Pickles: Combine the sugar, lemon juice and 6 cups water in a large pot or Dutch oven. Boil for 5 minutes.
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6Add the rind and boil gently for 30 minutes or until syrup thickens.
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7Add sliced lemon and cook until the rind is transparent.
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8Pack hot into hot jars, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath.
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