If you love salty-sweet flavor pairings, wrap a paper-thin slice of prosciutto around a chunk of pickled melon. Or for a healthful breakfast, dip the bare chunks in Greek yogurt.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cut rind from watermelon (you should have about 4 1/2 pounds rind). Trim off the pink flesh and the green and pale green outer portions of the watermelon rind; discard those portions. Cut the rind into 1-inch squares or other shapes. Measure 9 cups rind.

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  • Place the 9 cups rind in a large nonmetal bowl. In another large bowl, combine the 6 cups water and the pickling salt; pour over rind (add more water, if necessary, to cover). Cover bowl and allow to stand at room temperature overnight.

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  • Pour the rind mixture into a colander set in sink. Rinse mixture under cold running water; drain well. Transfer rind to a 4-quart heavy pot. Add enough cold water to cover rind. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until rind is tender; drain.

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  • Meanwhile, for syrup, in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot, combine sugar, vinegar, the 1 1/2 cups water, the stick cinnamon, and cloves. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, for 10 minutes. Strain mixture through a sieve, reserving liquids. Discard solids and return liquids to same pot.

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  • Add watermelon rind to syrup in pot. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until rind is translucent.

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  • Pack hot rind and syrup into hot, sterilized half-pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.

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  • Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

117 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1288 mg sodium. 4 mg potassium; 30 g carbohydrates; 0 g fiber; 29 g sugar; 0 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (1)

14 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 4
Rating: Unrated
09/23/2016
This is absolutely DELICIOUS; when I was young, a woman from overseas had made this and shared a jar with our family.  The "funny" thing at the time was she was not aware of the sweet, red delicious edible fruit inside as she only bought it for its rind to pickle!