Cut rind into 1-inch cubes; trim off outer green skin and bright pink flesh.
Soak overnight in enough salted water to cover.
Drain.
Heat sugar and vinegar to boiling.
Tie spices in cheesecloth bag.
If desired, add a few drops red or green food coloring to the rind.
Pack watermelon rind tightly into hot, sterilized jars.
Pour boiling syrup over watermelon to within 1/8-inch from top, making sure vinegar solution covers rind.
Seal each jar at once.
Trim off green and pink parts of watermelon rind; cut to 1-inch cubes.
Parboil until tender, but not soft.
Drain. Combine sugar, vinegar, oil of cloves and oil of cinnamon; bring to boiling and pour over rind.
Let stand overnight.
In the morning, drain off syrup.
Heat and put over rind.
The third morning, heat rind and syrup; seal in hot, sterilized jars.
Makes 8 pints.
(Oil of cinnamon and clove keeps rind clear and transparent.)
nd pink flesh from thick watermelon rind; cut in 1-inch pieces
nd pink flesh from thick watermelon rind; cut into 1-inch pieces
nd pink flesh from thick watermelon rind.
Cut into 1\" pices
Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces.
Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes.
Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to manufacturer's instructions until pieces are candied and dried, 6 to 8 hours.
uter shell of watermelon rind, leaving only the white rind.
Dice white
Cut rind into 1-inch cubes; trim
Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well.
Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes.
Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently.
Cool; pour relish into airtight containers.
Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.
To prepare watermelon rind, trim green skin and pink flesh from thick watermelon rind.
Cut into 1-inch pieces.
Dissolve lime or salt in 2 quarts water and pour over rind.
Let stand 2 to 3 hours if lime is used, or 5 to 6 hours if salt is used. Drain, rinse and drain again.
Cover with cold water; let stand 30 minutes.
Drain.
Sprinkle ginger over rind.
Cover with water; cook until fork-tender.
Drain.
Trim off green and pink parts of watermelon rind; cut to 1-inch cubes.
Parboil until tender, but not soft.
Drain. Combine sugar, vinegar, oil of cloves and oil of cinnamon; bring to boiling and pour over rind.
Let stand overnight.
In the morning, drain off syrup.
Heat and put over rind.
The third morning, heat rind and syrup; seal in hot, sterilized jars.
Makes 8 pints.
(Oil of cinnamon and clove keeps rind clear and transparent.)
Pare watermelon rind and remove all pink portions.
Cut rind into 1 x
Place the watermelon rind in a large stainless steel pan. Cover with 1/2 cup of the salt and enough water to cover.
Let soak overnight.
Drain and rinse well.
Return the rind to the pan and add the 8 cups of water and the remaining tablespoon of salt. Bring to a boil, reduce the heat and simmer for about 15 minutes, until the rind is tender.
Drain and place the rind in ice water to stop the cooking process.
he green part of the watermelon rind, and slice into 2 inch
Select firm watermelon rind.
Cut off green skin and all pink from rind.
Cut rind into triangular pieces. Weigh 5 pounds (about 3 1/2 quarts).
Place in a large kettle.
Cover with water; boil until rind is easily pierced with a fork.
Add measured alum to rind.
Remove from heat.
Let stand overnight.
To prepare watermelon rind:
Slice rind into uniform strips and remove
Cut the watermelon rind pickles into 4 pieces each.
Cook the bacon until fatty and soft, drain.
Wrap the bacon around the watermelon rind pieces and secure with toothpicks.
Place on a cookie sheet and bake at 375\u00b0 for 15 to 20 minutes.
Serve hot. May do the first part ahead and refrigerate to bake later.
Peel watermelon rind and cut in small pieces.
Peel and soak rind in lime overnight (1 gallon water).
Soak 5 hours in plain ice water.
Cook 30 to 60 minutes in water to cover with 1 cup of vinegar or until tender.
Drain 30 minutes.
Mix 1 pint vinegar, 6 cups sugar, 1 teaspoon whole cloves, 1 box stick cinnamon and 1 box whole allspice.
Let boil.
Add rind and let boil about 30 minutes. Put in jars and seal at once.
Pare watermelon rind, removing green and pink portion.
Cut rind into 1-inch pieces.
Dissolve salt in water, add rind and let stand 6 hours or overnight.
Drain, rinse and cover with cold water in large saucepot.
Cook until tender, about 20 minutes. Drain and set aside.
Pare watermelon rind, removing green and pink portions.
Cut rind into 1-inch pieces.
Dissolve salt in water; add rind and let stand 6 hours or overnight.
Drain; rinse and cover with cold water in large saucepan.
Cook until tender, about 20 minutes. Drain and set aside.
Tie spices in cheesecloth bag.
Add spices and remaining ingredients to saucepan.