Watermelon Rind Pickles
Arwilda kept two different recipes with this title.
Spiced watermelon-rind pickle with optional coloring
Clear Tote three-card handwritten set
Ingredients
- Rind of one large watermelon.
- 8 cups of sugar.
- 4 cups of vinegar
- 8 teaspoons of whole cloves
- 16 stick of cinnamon
- a little mustard seed.
- enough green or red food coloring
Directions
- Peel and Remove all green and pink portion from watermelon rind.
- Cut in one inch cubes and soak overnight in salt water.
- Drain, cover with fresh water and cook until almost tender.
- Drain the watermelon and make a syrup of 8 cups of sugar, 4 cups of vinegar and 8 teaspoons of whole cloves, 16 stick of cinnamon and a little mustard seed.
- (Tie spices in cheesecloth bag.)
- Heat the syrup and spices to boiling and allow to set for 15 minutes.
- Add the drained watermelon rind and cook until clear and transparent.
- If desired a few minutes before removing from heat, add enough green or red food coloring to give desired color to the pickle.
- Pack boiling hot into sterilized jars and seal at once.
Timing: overnight; 15 minutes
Equipment: cheesecloth bag; sterilized jars
Arwilda’s changes
- Added “Rind of one large watermelon.”
- Changed “and” to “seal at once.”
Ten-cup rind pickle with allspice and lemon
Decorative Recipe Tin two-sided set
Ingredients
- 3 lbs (10c) rind
- 5 C sugar
- 2 C vinegar
- 2 C water
- 1 stick cinnamon
- 1 T whole cloves
- 1 T whole allspice
- 1 lemon thinly sliced
Directions
- Trim outer green skin & pink flesh.
- Cut white in cubes.
- Let stand overnite in ¼ C salt to 1 qt water solut.
- Drain- rinse- cover w clear water & cook till tender (20 mins)
- Drain- add rind to hot pickling solution made by putting spices in bag & boil till rind is clear.
- Seal at once in hot jars.
Timing: (20 mins)
Temperature: hot pickling solution; boil; hot jars
Equipment: spice bag; jars
Compare the cards
Rind measure, syrup, and spices
- Clear Tote three-card handwritten set
- One large watermelon rind; 8 cups sugar; 4 cups vinegar; 8 teaspoons whole cloves; 16 stick of cinnamon; a little mustard seed; optional green or red food coloring.
- Decorative Recipe Tin two-sided set
- 3 pounds or 10 cups rind; 5 cups sugar; 2 cups vinegar; 2 cups water; 1 stick cinnamon; 1 tablespoon whole cloves; 1 tablespoon whole allspice; 1 thinly sliced lemon.
Soaking, cooking, and jar handling
- Clear Tote three-card handwritten set
- Soak overnight in unmeasured salt water; cook in fresh water until almost tender; boil syrup and let set 15 minutes; cook rind until clear and transparent; pack boiling hot in sterilized jars and seal at once.
- Decorative Recipe Tin two-sided set
- Soak overnight in 1/4 cup salt to 1 quart water; cook in clear water until tender, about 20 minutes; add to hot pickling solution and boil until clear; seal at once in hot jars.
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