Pickled Watermelon Rind

This one while require some dedication to make, but tastes quiet interesting.
I used:

1/2 watermelon
3 tablespoons of salt
1/2 cup of apple cider vinegar
4 tablespoons of liquid sweetener
5 cloves (to much for my taste, will use only 2 the next time)
1 stick of cinammon
1cm of ginger

Getting the rind into shape is the most time consuming part of this recipe. I sliced the melon into 1 1/2 inch discs and cut out the red parts. Then I cut the resulting rings in half and peeled them with a asparagus peeler. Afterwards I cut the rind into 1 inch pieces.

The original recipe asked for mixing the rind with 3 tablespoons of salt, and to let it stand over night, but I shortend it to 3 hours, wich seemed to work well. Threw away the juice the rind was leaking and brushed it of with water that never saw a plastic bottle (to not destroy the viagra like effect of melon rind ;-))

Put it in a pot covered it with water, vinagre, sweetener and spices and cooked it for like an hour before I put it into the preheated jar.

My Mom and Grandma still make pickled watermelon rind in the summer so we can have some for fall and winter meals. I bet your version has less sugar! I am going to pass it on to my Mom! Thanks for posting this!

[quote]Thorgrim wrote:
I bet your version has less sugar![/quote]

I guess you won. The original recipe asked for 2.2 lbs of sugar!

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Disclaimer: Individual results may vary.