Pickled Watermelon Rind
Home canned picked watermelon rind is one of the most sinfully delicious treats, yet watermelon rind is one of the most ignored and wasted food products. You don’t have to grow your own watermelon in order to begin home canning this fruit. Simply purchase a commercially grown watermelon and save the rind.
Watermelons range in shape from round to oblong and in size from about six inches at maturity to about 30 inches, making it hard to determine exact yield. However, one mature watermelon of about 20 inches should provide approximately four or five pint jars.
Picked Watermelon Rind Recipe
Start with a fresh watermelon that is free of blemishes. Only rinds devoid of pink flesh or green peeling should be used. Leaving some of the pink on the rind can change the crispness of the watermelon rinds. Choose watermelon rind that is at least one inch in thickness after the green peel and pink flesh have been removed.
It takes several days to make pickled watermelon rind from start to finish, so make sure you have the time available before you begin. When home canning, all equipment must be sterilized. Cooking utensils, jars, lids and rings can be sterilized in the dishwasher and kept hot until ready to use.
Standard Equipment Needed:
Large, deep kettle
Smaller saucepan
Large long-handled spoon for stirring (slotted works, also)
Pint jars with vacuum lids and rings
Pickled Watermelon Rind Recipe
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