Baby Boomer Queen’s Pickled Watermelon Rind Recipe

PICKLED WATERMELON RIND

First Prepare:

Watermelon rind, the white only cut off all green and red of the watermelon…very important cup into small cubes, no bigger then 1′x1′ I like them smaller so they get all of the spices and it does not take so long to cook.

1 cup salt for 2 gallons water (I use sea salt and use 1/4 cup less)
***Do not use an aluminum pot or pan when making this!***

4 inch piece of ginger, peeled, grated or thinly sliced and chopped up

Any quantity can be made using the formula below. This recipe pretty much makes enough for 1 large watermelon.

Peel and cut watermelon rind into strips. Weigh.

Soak in a strong salt water solution (about 1 cup salt or 3/4 sea salt, dissolved in 2 gallons water) for 24 hours. Leave covered in the refrigerator! You do not want salmonella

After soaking over night rinse well.

Grate a 4 inch piece of fresh ginger and steep 2 quarts of hot water for 30 minutes to make a ginger “tea”. Strain the tea through a filter or cheesecloth to remove ginger. I love ginger…most do not use this step.

Take your watermelon rind and rinse well.

Prepare syrup using the following formula:

For each pound of melon weighed at the start, add 1 cup sugar (I use brown sugar and prefer the dark sugar). For each 3 1/2 pounds of sugar used, add 1 pint of vinegar. For each pint of vinegar, use 1 1/2 tablespoons of whole mace, cinnamon, nutmeg cloves and 6 cinnamon bark (tied in a cloth bag). I personally do not like to put the loose spices in a bag as I like them infused with the rind…I do leave the cinnamon in the bag so it will not break…I always put on cinnamon plank in each jar of rind. I love spice!

Bring the syrup mixture to a boil. After syrup begins to boil, add watermelon rind and continue to simmer one hour or until the rind is fully cooked. If the rind is completely translucent, they are cooked.

Pack into hot canning jars and fill with enough liquid to cover, leaving 1/4 inch head space. Adjust lids and process pints in a boiling water bath for 10 minutes.

Now, if you want to omit this last step you may…just make sure your jars are very clean and tell who ever you give your rind to eat it, not store it in the pantry…put it in the refrigerator.

Presentation:

When giving your jars out, use pinking shears and cut round circles to cover the top and tie with a ribbon or a inexpensive beaded bracelet from the dollar store. Decorations always make the food taste better and more appealing. After all you are giving your home made treats to your friends and family.

Added ingredients:

Orange or lemon rinds which I add in the last step of simmering.

Adult Pickled Watermelon Rind, add 1 cup of dark rum when you get ready to can. Set 6 oz out…you deserve a shot! I like Amaretto…but that is my taste buds.

Orange and lemon rinds. raisins and small cut up pared apples or pears can be added the last hour…makes it more of a chutney preserve. Sometimes it is nice to make it now and have it for the Holidays coming up.
Why wait till the last minute.

I do not use alum in my recipe.

I hope you will look for more of The Baby Boomer Queen’s Recipes on BBAC. And I will have some Great Secret Recipes from your Favorite Restaurants, as well.

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Bon Appetit
~The Baby Boomer Queen~

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