Watermelon Rind Pickles

Hazel's Hot Dish Recipe of the Week

Watermelon Rind Pickles

It’s watermelon time in Tennessee and time to think about making watermelon rind pickles.

2 quarts watermelon rind, cut in squares and oblongs
1 tablespoon lime juice
1 quart water/also water for covering rinds (read on)
2 cups sugar
1 cup apple cider vinegar
10 drops oil of cinnamon
5 drops oil of clove
1 quart vinegar (read on)

Peel rinds removing all “red.” Mix 1 quart water and lime juice. Add rinds and soak overnight. Rinse rinds and drain. Cover rinds in water and cook until tender. Set aside.

Mix sugar, vinegar and oils and add to rinds. Simmer for 10 minutes. Let set overnight. Drain.

Fill sterilized jars with rinds. Boil one quart of vinegar and add to rinds in jars. Seal.

Read recipe and ingredients twice before making pickles. There’s water twice and vinegar twice. It’s worth the effort. They are good!