Servings: 3 quarts
Prep Time: 30 min
Cook Time: 40 min
4 quarts watermelon rind (whites part only), cut into 1-inch cubes
1 cup kosher salt
2 gallons of water, divided
3 cups white vinegar
1/2 teaspoon mustard seed
1 teaspoon whole, assorted color peppercorns
7 cups sugar
3 (1 quart) Canning jars with lids
In a large bowl or pot, stir salt into one gallon of water until dissolved. Add watermelon rinds and let sit overnight.
Drain off water and thoroughly rinse rinds. In a large saucepan over medium-high heat, cook watermelon rinds with remaining one gallon of water. Cook the rinds until tender, about 5 minutes. Drain and set aside. Return the saucepan to heat and add vinegar, sugar and spices. Bring to a boil, then reduce heat and simmer for 10 minutes. Add watermelon rinds and cook until transparent, about another 10 minutes, stirring occasionally.
Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill. While rinds are still hot, use a slotted spoon to transfer into the hot sterilized jars. Pour vinegar solution over rinds, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter overnight.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!