Some call them watermelon pickles but Grandma called them watermelon rind candy because they are sweet and spicy with white sugar, cinnamon, and cloves.
Preparation Time
60 mins
Cooking Time
15 mins
Total Time
1 hr 15 mins
Calories
221 Calories
Recipe Instructions
Step 1
Bring water and salt to a boil in a large, enamel stockpot over high heat. Add watermelon rinds; return to a boil. Cook for 20 minutes, then drain. Add 6 cups sugar and vinegar to stockpot; bring to a boil. Remove from heat, stir in watermelon rinds, cover, and let stand overnight.
Step 2
On day 2, transfer rinds from syrup to a clean bowl using a slotted spoon. Heat syrup in stockpot over high heat; add 4 cups sugar and bring to a boil until sugar has dissolved. Remove from heat, stir in watermelon rinds, cover, and let stand overnight.
Step 3
On day 3, transfer rinds from syrup to a clean bowl using a slotted spoon. Heat syrup in stockpot over high heat; add 2 cups sugar and bring to a boil until sugar has dissolved. Remove from heat, stir in watermelon rinds, cover, and let stand overnight. Repeat Step 3 every day for 6 more days.
Step 4
On day 10, inspect 14 (1-pint) canning jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars, rings, and lids in boiling water; immerse in simmering water until watermelon rinds are ready. Pack rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add 2 cloves and 1 cinnamon stick to each jar. Return syrup to a boil; fill jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel and remove any residue. Top with lids and screw rings on tightly.
Step 5
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars 2 inches apart into pot using a holder. Pour in more boiling water if necessary to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 to 15 minutes. Remove pot from heat; let jars stand in water off heat for 2 hours.
Step 6
Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart until cool. Once cool, press the center of each lid with a finger to ensure that the seal is tight (and lid does not move up or down). Store in a cool, dark area for 2 weeks before opening.
Ingredients
1 tablespoon salt
1 quart cider vinegar
2 gallons watermelon rind, white part only, cut into 1-inch cubes
