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Minted Watermelon Pickles

Want something to do with those watermelon rinds this summer? Make some minted watermelon pickles! This great watermelon recipe is a great way to use every bit of your watermelons. Waste not want not!

  • Rind of 1 large watermelon (about 12 cups cut rind)
  • 1/4 cup salt
  • 7 pints water (14 cups)
  • 8 cups sugar
  • 2 cups cinder vinegar
  • 2 lemons, thinly sliced
  • 3 cinnamon sticks (3 inch each)
  • 2 teaspoons whole cloves
  • 2 teaspoons whole allspice
  • 1 tablespoon mint extract
  • Green food colouring
  1. Pare watermelon rind, removing green and pink portions. cut rind into 1 - 1 1/4 - inch squares.
  2. Add salt to 8 cups of water; stir until salt is dissolved. Pour over watermelon rind snd let stand overnight.
  3. Drain. Cover rind with fresh water and cook, covered, about 1 hour, or until rind is tender. Drain thoroughly.
  4. Combine remaining 6 cups water with sugar and vinegar in a 4 quart saucepan; cook over medium heat about 8 minutes.
  5. Tie lemon slices and spices in a cheesecloth; add to syrup with the rind.
  6. Cook, uncovered, until rind is clear, about 1 hour. Stir in mint extract and several drops of food colouring; blend well.
  7. Remove rind from from syrup with slotted spoon and pack into hot sterlized jars.
  8. Pour syrup over rind, filling to within 1/2 inch from the top. Release air bubbles by running a knife down the side of each jar several times.
  9. Seal immediately, following manufacturer's directions.
  10. Cool and store. 6 to 7 pints pickles

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