Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
0
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/22/2012
This recipe is perfection! It tastes amazing and works easily if you follow the directions. It seems like there won't be enough syrup - but somehow there is.
It's easy - Day 1 I'll peel/cut the rind, let it soak, Day 2 I cook it in syrup, let it sit overnight and then Day 3 I jar it up. The most time consuming part is peeling the rind.
I've made this for years and it's delicious - it will become a family favorite forever. I never heard of PWR before MS - now we all crave it.
Back to Sweet Pickled Watermelon Rind
All Reviews for Sweet Pickled Watermelon Rind
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Sweet Pickled Watermelon Rind
Recipe Summary
Yield: Makes 7 pints
Ingredients
Ingredient Checklist
1 large watermelon (about 25 pounds)
2 tablespoons salt
3 cups sugar
2 cups cider vinegar
1 piece fresh ginger, 1/2 inch long, peeled
1/2 teaspoon ground mace
2 small cinnamon sticks
1 lemon, thinly sliced
Gallery
Sweet Pickled Watermelon Rind
Recipe Summary
Yield: Makes 7 pints
Gallery
Sweet Pickled Watermelon Rind
Sweet Pickled Watermelon Rind
Sweet Pickled Watermelon Rind
Recipe Summary
Yield: Makes 7 pints
Recipe Summary
Yield: Makes 7 pints
Yield: Makes 7 pints
Makes 7 pints
Ingredients
Ingredients
- 1 large watermelon (about 25 pounds)
- 2 tablespoons salt
- 3 cups sugar
- 2 cups cider vinegar
- 1 piece fresh ginger, 1/2 inch long, peeled
- 1/2 teaspoon ground mace
- 2 small cinnamon sticks
- 1 lemon, thinly sliced
Directions
Cut watermelon in half; remove flesh and seeds. Using a metal spoon, scrape rind to remove all traces of pink. Cut rind crosswise in 1-inch-wide strips. Using a vegetable peeler or a small sharp knife, peel the green skin from the rind. Cut away any bruises or bad spots. Cut rind into 2-inch lengths.
In a large nonreactive bowl, combine salt and 1 gallon cold water. Add rind; let soak in brine overnight. Rinse rind 2 or 3 times in fresh cold water, and drain well.
Combine sugar and vinegar in a large nonreactive pot, and heat until sugar is dissolved. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse, and squeeze dry. Place ginger, spices, and lemon on the cheesecloth. Tie cloth closed with one end of a 12-inch piece of kitchen twine. Tie a loop in the other end, and slip it over the handle of a wooden spoon. Suspend spice bag in the vinegar syrup by placing the spoon across the top of the pot. Add rind to the pot, and return to a boil. Reduce heat, simmer for 30 minutes, and let sit overnight. Discard spice bag.
Wash seven 1-pint canning jars, lids, and screw bands with hot, soapy water, and rinse well. Place jars upright on a wire rack in the bottom of a large pot. Fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat, leaving jars in water. Sterilize lids according to manufacturer’s instructions.
Using stainless-steel tongs, remove jars from water, and place on a layer of clean towels. With a slotted spoon, transfer rind to jars, leaving 3/4 inch of space beneath the rim. Return syrup to a boil. Pour hot syrup over rind, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing.
Place a wire rack in the bottom of a large pot, and fill partway with hot water. Using a jar lifter, place jars upright on rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.
Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
0
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: 5 stars
09/22/2012
This recipe is perfection! It tastes amazing and works easily if you follow the directions. It seems like there won't be enough syrup - but somehow there is.
It's easy - Day 1 I'll peel/cut the rind, let it soak, Day 2 I cook it in syrup, let it sit overnight and then Day 3 I jar it up. The most time consuming part is peeling the rind.
I've made this for years and it's delicious - it will become a family favorite forever. I never heard of PWR before MS - now we all crave it.
Reviews (1)
Add Rating & Review
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
0
2 star values:
3
1 star values:
0
Add Rating & Review
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
0
2 star values:
3
1 star values:
0
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
0
2 star values:
3
1 star values:
0
11 Ratings
5 star values:
3
4 star values:
5
3 star values:
0
2 star values:
3
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 5
- 3 star values:
- 0
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
09/22/2012
This recipe is perfection! It tastes amazing and works easily if you follow the directions. It seems like there won't be enough syrup - but somehow there is.
It's easy - Day 1 I'll peel/cut the rind, let it soak, Day 2 I cook it in syrup, let it sit overnight and then Day 3 I jar it up. The most time consuming part is peeling the rind.
I've made this for years and it's delicious - it will become a family favorite forever. I never heard of PWR before MS - now we all crave it.
Martha Stewart Member
Rating: 5 stars
09/22/2012
This recipe is perfection! It tastes amazing and works easily if you follow the directions. It seems like there won't be enough syrup - but somehow there is.
It's easy - Day 1 I'll peel/cut the rind, let it soak, Day 2 I cook it in syrup, let it sit overnight and then Day 3 I jar it up. The most time consuming part is peeling the rind.
I've made this for years and it's delicious - it will become a family favorite forever. I never heard of PWR before MS - now we all crave it.
Rating: 5 stars
All Reviews for Sweet Pickled Watermelon Rind
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sweet Pickled Watermelon Rind
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
