Cut all skin and red from rind and cut into 1-inch cubes. Soak overnight in salt water - 4 T salt to 1 qt water (enough to cover).
Wash rind well, then boil 1/2 hr in clear water. Drain, and then cover again with water, plus ginger root; boil again until rind is clear.
Make a syrup with sugar and other ingredients; tie spices in a cheesecloth bag. Heat syrup to boiling and then allow to sit for 15 min. Pour over rind and boil again until heated through. Can and seal in sterile jars.
Originally Submitted
7/20/2009
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