Fast Cinnamon Watermelon Rind Pickles


8 quarts. watermelon rind (7 lbs.)
Salt solution (see below)
7 cups sugar
1/4 teaspoon oil of cloves (or 1 tbsp.whole cloves)
1/4 teaspoon oil of cinnamon (or 3 sticks cinnamo
Red food coloring optional


Choose a melon with thick, firm rind. Trim off outer green skin and pink flesh leaving very thin line of pink. Cut in 1" pieces. Place in 2 gallon crock. Cover rind with salt water solution (1/4 cup salt to 1 quart water) and soak for 2 hours.
Drain; rinse. Place rind in 4 quart kettle, cover with water (cold), bring to a boil; cook until tender, about 10 minutes; drain. Place in 2 gallon crock. Combine sugar, vinegar and spices (if using whole spices, tie in cheesecloth bag); heat to boiling. Add food coloring if desired. Pour over rind. Let stand overnight at room temperature.
Drain off syrup; heat syrup to boiling and pour over rind. Let stand overnight. Heat rind in syrup. Remove spice bag. Pack rind into 8 sterilized hot pint jars; cover with syrup, filling to within 1/4" of jar top; wipe jar rims, adjust lids.
Process in boiling water bath for 5 minutes, start to count the processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self sealing type.




NOTE: If you like a strongly spiced pickle, increase all of cloves and oil of cinnamon to 1/2 teaspoon each. They are worth the effort!

By Joe Ames
From Joes Place online


8 pints.


Thursday, December 10, 2009 - 4:21pm


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