Can watermelon rinds to preserve them longer.
Ruby red watermelon fruit is sweet and juicy but the rind often gets over looked. Rind isn't enjoyable in its raw state but after pickling it makes a good topping and snack. Pickling is a simple technique you can use at home. Leave the rind pieces chunky or make a finely a chopped relish for summer-inspired hot dogs. All types of watermelon are suitable for pickling. Zesty and delicious, pickled melon also makes a nice hostess gift for summer time block parties or anytime.
Instructions
1. Cut open the washed watermelon then remove the fruit. Leave a pale pink layer of fruit on the rind. Save the fruit to use later.
2. Peel the outer rind from the outside of the watermelon. Toss the outer rind away. Chop the rind up to 1-inch pieces. You need four cups of rind.
3. Place a large pot on the stove. Add 8 cups of water and 2 tbsp. of salt to the pot. Pour the rind pieces into the pot and stir. Boil the rind pieces for five minutes. When the time is complete turn off the heat.
4. Drain the rind chunks in a colander. Pour the drained pieces into a large metal bowl. Rinse the pot out and place it back on the stove.
5. Add the sugar, apple cider vinegar, cloves, peppercorns, cinnamon sticks, pickling spices, allspice and ginger to the pot. Mix and simmer on low until the sugar melts and the ingredients are blended.
6. Pour the sugar mixture over the rind chunks covering all the pieces. Refrigerate at least eight hours. Strain the rinds from the mixture but return the sugar mix to a saucepan.
7. Heat the sugar mixture to boiling then pour it back over the rind. Refrigerate the rinds for another eight to 24 hours. Repeat the heating and marinading once more before draining and serving.
Tags: rind pieces, eight hours, outer rind, over rind, pieces into, rind chunks, sugar mixture