Watermelon Rind Pickles

Orene B. Hill
  • 7 lb watermelon rind
  • 1 gallon water
  • 1 pint vinegar
  • 1 Tbsp slaked lime
  • 4 lb sugar
  • 2 sticks cinnamon or 2 Tbsp mixed pickle flavorings

Peel and cut rind in 1 1/2 inch pieces; soak overnight in mixture of lime and water. Wash several times; place in large cooking pot. Cover with clear water; cook until tender. Drain. Boil sugar, vinegar and cinnamon together; cool. Pour over rind; let stand overnight. Bring to a boil; boil until rind is transparent. Pack into fruit jars; pour in hot syrup. Seal jar.

Yield – 4 quarts.

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