Cinnamon Watermelon Rind Pickles
LAYER watermelon rind and salt in a large crock, glass or stainless steel bowl. Add 4 cups of the cool water. Place a large clean inverted plate on top of the rind and weigh down with two or three quart jars filled with water and capped. Cover with plastic wrap or a clean towel and refrigerate for 8 hours or overnight.
TRANSFER rind to a colander placed over a sink. Drain and rinse in cool running water. Drain and rinse again. Drain throroughly.
COMBINE sugar, vinegar and cinnamon stick halves in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until cinnamon has infused the liquid. Add drained rind and return to a boil. Reduce heat and boil gently, stirring occasionally, for 1 hour, until watermelon is translucent. Discard cinnamon sticks.
*To prepare watermelon rind, remove dark green peel from watermelon rind and discard. Cut rind into 2- x 1-inch slices.
This recipe is from the Ball fresh preserving website.
Thursday, December 10, 2009 - 11:19pm