The Amish Canning Cookbook by Georgia Varozza

Author:Georgia Varozza
Language: eng
Format: epub
ISBN: 9780736949002
Publisher: Harvest House Publishers, Inc.

Watermelon Rind Pickles

4 quarts cubed watermelon rind, white portion only (pieces about 1-inch square)

1 cup pickling or canning salt

3 sticks cinnamon

1 T. whole cloves

1 T. whole allspice

¼ tsp. mustard seed

7 cups sugar

½ cup thinly sliced lemon

2 cups vinegar

In a large container, place watermelon rind, salt, and 1 gallon water; stir until salt is dissolved. Place in refrigerator overnight. Drain and rinse.

In a large pot, add watermelon rind and 1 gallon fresh water; gently simmer until rind is tender; drain.

Tie spices in a thin cloth or cheesecloth spice bag. In a large pot, add spice bag, sugar, lemon slices, and vinegar; bring to a boil and then reduce heat and simmer for 10 minutes. Add rinds and continue to simmer until rinds are transparent.

Remove spice bag and pack hot rinds and liquid into hot jars, leaving ¼-inch headspace. Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the watermelon pickles as follows:

Process pints for 10 minutes at 0 to 1,000 feet altitude; 15 minutes at 1,001 to 6,000 feet altitude; 20 minutes above 6,000 feet.

Alternately, you can process the jars using the “Lower-Temperature Pasteurization Process” found at the end of this chapter.

Makes about 6 pints.

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