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Bloomington, IN

I thought this was pretty interesting.

"This is a great way to use the rinds of watermelons after a summer picnic or family gathering. Enjoy the watermelon, but save the rinds."

8 cups watermelon rind (1 large watermelon)
1/2 cup salt
2 quarts water
2 cups vinegar
3 cups white or brown sugar
1 lemon, sliced thin
1 stick cinnamon
1 tsp. allspice
1 tsp. whole cloves

"Remove skin and pink from rind. Cut rind into 1-inch cubes or chunks. Soak chunks overnight in brine mixture of 1/2 cup salt and 2 quarts water. Drain and rinse in fresh water. Drain again. Add more fresh water to cover, and simmer until tender. Make syrup of vinegar, brown sugar, lemon, and spices. Simmer five minutes. Add rind and cook until clear. Pack rinds into hot jars and fill with syrup, leaving 1/2 inch headspace. Adjust lids and process in hot water bath for ten minutes."

1/15/2009 4:30:22 PM

Bloomington, IN

National Gardening Association. “Book of Cucumbers, Melons & Squash: Growing, Cooking, Preserving.” New York: Villard Books, 1987

1/15/2009 4:30:44 PM

Menomonie, WI (mail@gr8pumpkin.net)

Try it with pumpkin once...

1/15/2009 7:35:36 PM