Cinnamon Watermelon Rind Pickles

FOODISTA
6Ingredients
65Minutes

Ingredients

US|METRIC
  • 16 cups watermelon (sliced peeled, rind*, about 2 medium)
  • 1 cup canning salt (or pickling)
  • 8 cups water (cool, divided)
  • 6 cups granulated sugar
  • 4 cups white vinegar
  • 3 inches cinnamon sticks (broken half)
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    Directions

    1. LAYER watermelon rind and salt in a large crock, glass or stainless steel bowl. Add 4 cups of the cool water. Place a large clean inverted plate on top of the rind and weigh down with two or three quart jars filled with water and capped. Cover with plastic wrap or a clean towel and refrigerate for 8 hours or overnight.
    2. TRANSFER rind to a colander placed over a sink. Drain and rinse in cool running water. Drain and rinse again. Drain throroughly.
    3. COMBINE rind with remaining 4 cups cool water in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until rind is fork-tender, about 10 minutes. Drain and set aside.
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