Watermelon Rind Pickles

Ingredients

• 10 pounds rind
• 6 pounds sugar
• 4 pints vinegar, diluted
• about 1/2 cup lime
• 5-cent box allspice
• and whole clove
• 2 sticks cinnamon

Method

1. 1

   Cut away all green and red from the rind and dice into convenient sized pieces.

2. 2

   Soak in lime and cover with water overnight.

3. 3

   Rinse and cook in ginger tea until tender.

4. 4

   Drain and drop into syrup made of sugar, vinegar, and spices.

5. 5

   Cook until clear and crisp, usually takes at least 4 hours.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 42. The excerpt below is the record exactly as published.

WATERMELON RIND PICKLES Cut away all green and red from the rind and dice into con- venient sized pieces. (Cut with fancy cookie cutters if desired). Put in about x/2 cup lime and cover with water. Let stand over night. Rinse in clear water and cook in ginger tea (powder the water with pulverized ginger till it is medium brown) until tender enough to cut with a fork. Drain out of this water and drop into syrup made of 6 pounds sugar to 1 quart of vinegar with about Vk box whole cloves, y2 box whole spice and 2 sticks cinnamon. (Put spice and cloves in a thin cloth and tie loosely). Cook until clear and crisp. (It usually takes at least 4 hours of cooking, counting the time in the ginger tea and in the syrup. If the syrup does not cover the rind you will have to increase the amount accordingly. Mrs. Earl Clapp 76 WATERMELON BIND PICKLES 10 pounds rind 5-cent box allspice and whole 4 pounds sugar, part brown clove 4 pints vinegar, diluted

Cook this with the app: pantry check, scaling, and the assistant.