LOCATION: Recipes >> Preserving >> Pickled Watermelon Rind
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Pickled Watermelon Rind
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10 cups watermelon rind
2 and 1/4 litres water
4 cups sugar
2 cups white vinegar
6 cinnamon sticks
2 tablespoons allspice
2 tablespoons cloves
Cut rind into small cubes and soak overnight in salted water.
Next day drain and cook rind in fresh water until tender.
Heat vinegar and sugar to boiling.
Tie spices in cheesecloth bag. Add rind and spices to syrup and
simmer 45 minutes or until transparent. Pack into jars and cover with
syrup and seal.
(I note no amount has been give for the salt ) She notes that this is
a "sweetish pickle with an interesting flavour"
Sue Flesch, Nelson, New Zealand
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