Braden Family Cookbook

Chuck Braden

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WATERMELON RIND PICKLES                                     Southern traditional

 Familiarize yourself with canning techniques before attempting this recipe.  The Kerr company that manufactures the jars & lids has pretty good instructions to use if you are a beginning canner.

 1 large watermelon, quartered
3/4 cup salt
3 quarts water
2 quarts ice cubes
1 TBSP. Whole cloves
1 TBSP. Whole allspice
9 cups sugar
3 cups white vinegar
3 cups water
1 lemon, thinly sliced
5 (3 inch) cinnamon sticks

Peel watermelon; remove pulp, and reserve for another use.  Cut rind into1-inch cubes; reserve 12 cups cubes in a large container.  Stir together salt and 3 quarts water; pour over rind.  Add ice; cover and let stand 8 hours.  Rinse well and drain.  Cook rind and water to cover in a Dutch oven over high heat 10 minutes or until tender.  Drain.  Place cloves and allspice on a 3 inch square of cheesecloth, tie with a string.  Stir together sugar, vinegar, and 3 cups water; add spice bag, and bring to a boil.  Boil 5 minutes, and pour over rind.  Stir in lemon slices.  Cover and let stand 8 hours (refrigerated).

Bring rind and syrup mixture to a boil; reduce heat, and simmer, stirring occasionally, one hour.  Pack rind mixture into hot jars, filling inch from the top.  Add one cinnamon stick to each jar.  Remove air bubbles; wipe jar rims.  Cover at once with metal lids and screw on bands.  Process is a boiling water bath 10 minutes

yields 5 (12 oz. Jars)