Sweet Pickled Watermelon Rind
Adapted from The Joy of Cooking Standard Edition (1973)
Makes about 5 quarts
Rind of 1 large watermelon, about 5 quarts
7 cups sugar
2 cups apple cider vinegar
1/4 tsp cloves
1 tsp cinnamon
- Cut the watermelon rind in strips before peeling. Remove the green skin and pink flesh (or at least most of it). Dice into one-inch cubes.
- In a large pot of boiling water, parblanch the rind for about five minutes, or until it can be pierced with a fork. Do not overcook. Drain and set aside in a large bowl.
- Bring the sugar, vinegar, cloves and cinnamon just to a boil. Pour the syrup over the rind, making sure the rind is covered. Let stand overnight.
- Strain out the syrup into a large pot and reboil. Pour the syrup over the rind. Let stand overnight as before.
- On the third day, sterilize several glass jars and lids by boiling them for 15 minutes. Arrange the jars sideways, allowing the water to flow in. Using tongs, remove the jars and lids. Allow to air dry on clean paper or cloth towels.
- Pack the rind into the jars. Boil the syrup again and pour over the rind till overflowing. Seal and store.