Nono's Watermelon Rind Pickles
2 lbs watermelon rind
2 cups sugar
1 cinnamon stick
1/2 lemon, thinly sliced
1/4 cup pickling salt
1 cup white vinegar
1-1/2 tsp whole cloves
5 maraschino cherries, halved
Trim the dark green and pink portions from the rinds and cut remaining rind into 1-inch cubes. Measure out 7 cups of rind and soak overnight in a non-reactive pot with 1 qt of water and the pickling salt. Add additional water as necessary just to cover the rind pieces.
The next day, drain and rinse the rind, then return to the pot and cover with cold water. Cook over medium-high heat until just tender. Drain into a large colander and set aside.
Combine sugar, vinegar, 1 cup fresh water, cinnamon stick and cloves in the pot. Simmer 10 minutes, and then remove the cloves and cinnamon stick. Add the drained watermelon rind, sliced lemon and halved cherries. Simmer all until the rind is translucent.
Fill hot sterilized jars with rind and syrup, leaving 1/2-inch headspace. Wipe rim and seal tightly with two part canning lids. Process in a boiling water bath for 5 minutes. Remove from bath and let cool on the counter. Re-tighten the rings once the jars are completely cooled. Check the seal and refrigerate any jars that did not seal correctly.
Makes 2-1/2 pints.
My maternal grandmother "Nono" was a true child of the depression and she grew up never letting anything go to waste. (And as one of 6 children, there were a lot of mouths to feed with meager resources.) Her watermelon rind pickles were a treat every summer. I was always excited to see a watermelon in the "Ice Box" because that meant great pickles in about a week. To this day, I prefer the pickles to the watermelon itself.
2 cups sugar
1 cinnamon stick
1/2 lemon, thinly sliced
1/4 cup pickling salt
1 cup white vinegar
1-1/2 tsp whole cloves
5 maraschino cherries, halved
Trim the dark green and pink portions from the rinds and cut remaining rind into 1-inch cubes. Measure out 7 cups of rind and soak overnight in a non-reactive pot with 1 qt of water and the pickling salt. Add additional water as necessary just to cover the rind pieces.
The next day, drain and rinse the rind, then return to the pot and cover with cold water. Cook over medium-high heat until just tender. Drain into a large colander and set aside.
Combine sugar, vinegar, 1 cup fresh water, cinnamon stick and cloves in the pot. Simmer 10 minutes, and then remove the cloves and cinnamon stick. Add the drained watermelon rind, sliced lemon and halved cherries. Simmer all until the rind is translucent.
Fill hot sterilized jars with rind and syrup, leaving 1/2-inch headspace. Wipe rim and seal tightly with two part canning lids. Process in a boiling water bath for 5 minutes. Remove from bath and let cool on the counter. Re-tighten the rings once the jars are completely cooled. Check the seal and refrigerate any jars that did not seal correctly.
Makes 2-1/2 pints.
My maternal grandmother "Nono" was a true child of the depression and she grew up never letting anything go to waste. (And as one of 6 children, there were a lot of mouths to feed with meager resources.) Her watermelon rind pickles were a treat every summer. I was always excited to see a watermelon in the "Ice Box" because that meant great pickles in about a week. To this day, I prefer the pickles to the watermelon itself.
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