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Print this Recipe    Watermelon Pickle

Rind from 1 large watermelon
1/2 cup (1 dL) salt
2 1/2 cups (6 dL) cider vinegar
2 cups (400 g) sugar
2 teaspoons cloves
1 small stick cinnamon, in pieces
2 tablespoons whole allspice

Remove the pink pulp from the watermelon and cut the rind into
manageable pieces. Cover with boiling water and boil for 5 minutes;
drain and cool. Cut off the green outer skin of the watermelon rind
and remove any remaining bits of pink pulp. Cut the rind into l
inch strips or squares or any shape you prefer. You should have
about 8 cups of cut-up rind. Mix the salt with 1 1/2 quarts cold
water and pour over the rind. Let stand at room temperature for
about 6 hours. Drains

soak in several changes of fresh, cold water, and drain again.
Cover with fresh, cold water, bring to a boil, and simmer until
just tender when pierced with a fork; drain. Mix the vinegar, 1
cup water, and the sugar in a pot, then add the cloves, cinnamon,
and allspice tied in a cheesecloth bag.

Simmer until the sugar dissolves. Add the watermelon rind and simmer
until it is clear, adding more water only if necessary. Remove the
spice bag. Pack in hot, sterilized jars and cover with the boiling
liquid, leaving 1/4-inch headspace, and seal. If you wish, process
in a boiling-water bath for 10 minutes.

Ginger Watermelon Pickle. Add 1-2 tablespoons chopped preserved
ginger to the vinegar mixture.


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