Watermelon Rind Pickles

Ingredients

• 10 to 12 pounds rind
• 1 vial of lime
• 1/3 cup salt
• 1/2 can whole cloves
• 1/2 dozen ginger sticks
• 1/2 can whole allspice
• 1/2 gallon vinegar
• 10 pounds sugar

Method

1. 1

   Trim off the green skin and pink flesh of the rind.

2. 2

   Dissolve lime in enough water to cover rind and soak overnight.

3. 3

   Rinse well, then boil rind in salt water for 20 minutes.

4. 4

   Rinse again.

5. 5

   Place spices in a bag and add to vinegar and sugar mixture.

6. 6

   Boil rind in this mixture slowly for 2 hours.

7. 7

   Seal in jars and process for 10 minutes.

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 16. The excerpt below is the record exactly as published.

WATERMELON RIND PICKLES Mrs. Laura Dollar To prepare, trim off the green skin and pink flesh. Cut into 1" pieces 10 to 12 pounds rind. Dissolve 1 vial of lime in e- nough water to cover rind. Soak overnight. Rinse well. Boil rind in salt water (1/3 cup salt) for 20 minutes. Rinse well. Next put 1/2 can whole cloves, 1/2 dozen ginger sticks, and 1/ 2 can whole allspice into spice bag. Put spice bag into a liquid made from 1/2 gallon vinegar and 10 pounds sugar

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