Serves 1
Directions
- 1Blanch two quarts of watermelon rind in boiling water for about seven minutes until tender but not soft.
- 2Remove the watermelon rind from the boiling water.
- 3To a separate pot, add one cup of vinegar and 3 1/2 cups of sugar.
- 4Stir the vinegar and sugar together and simmer until the sugar dissolves.
- 5Add cinnamon sticks and cloves to the vinegar and sugar mixture.
- 6Pour the blanched watermelon rind into a bigger bowl.
- 7Cover the rind with the sugar, vinegar, cinnamon, and clove mixture.
- 8Refrigerate the mixture overnight (Day one is complete).
- 9On Day two, drain the watermelon rind, reserving the liquid.
- 10Bring the reserved liquid to a boil.
- 11Pour the boiled liquid back over the watermelon rind.
- 12After it's cooled, put a lid back on it and refrigerate it (Day two is complete).
- 13On Day three, drain the liquid off of the watermelon pickles.
- 14In the same bowl with the watermelon, add the orange and lemon sections.
- 15Heat the pickle brine to a boil.
- 16Once the brine comes to a boil, pour it back over the mixture of watermelon, lemon, and orange.
- 17Put a lid on it and let it sit for another twenty-four hours.
- 18After that, you can put them in a container.
Ingredients
- 3 quarts trimmed melon rind
- 7 cups sugar
- 2 cups vinegar
- 0.5 tsp cinnamon oil
- 0.5 tsp clove oil
- 1 unpeeled lemon sliced and quartered
- 1 unpeeled orange sliced and quartered
Equipment
cutting boardpotbigger bowlfridgesterile jars
Tips
- These pickles last for months.
- They go great with ham.
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