Grandma's Pickled Watermelon Rind

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place watermelon rinds in a glass bowl with enough water to cover; stir in pickling salt. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Rinse watermelon rinds 2 to 3 times, removing excess salt from brine. Taste; rinse until reaches desired saltiness level. Drain.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer watermelon rinds to a large saucepan with enough cold water to cover; bring to a boil and cook until tender, about 15 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Inspect 2 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until watermelon rinds ready. Wash new, unused lids and rings in warm soapy water.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Combine sugar, vinegar, 2 cups water, cloves, cinnamon, and allspice in a large pot; bring to a boil. Reduce heat; simmer for 10 minutes. Pour vinegar mixture into a bowl through a fine-mesh sieve; discard solids.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Drain watermelon rinds; pack into hot, sterilized jars. Ladle vinegar mixture into each jar, filling to within ½ inch of top. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Cool to room temperature, 30 to 45 minutes. Store in the refrigerator.'}

📊 Nutrition Facts

Per serving (24 servings total)