Candied Watermelon Rind Recipes

WATERMELON RIND CANDY

Steps:

• Bring the water and salt to a boil in a large, enamel stockpot over high heat. Add the watermelon rinds, and return to a boil. Cook for 20 minutes, then drain the rinds in a colander. Bring the vinegar to a boil with 6 cups of sugar. Remove from the heat, stir in the watermelon rinds, cover, and let stand overnight.
• The following day, remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 4 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight.
• On day 3, repeat the process above, using only 2 cups of sugar: remove the rinds from the syrup using a slotted spoon, and place them into a clean bowl. Set the stockpot onto the stove over high heat, add 2 cups of sugar, and return the syrup to a boil. Once the sugar has dissolved, remove the stockpot from the heat, and stir in the watermelon rinds, cover, and let stand overnight. Repeat step 3 every day for 6 more days.
• On day 10, sterilize the canning jars, rings and lids in boiling water. Pack the watermelon rinds into sterilized jars, making sure there are no spaces or air pockets on the sides. Add two cloves and one cinnamon stick to each jar. Return the syrup to a boil, and fill the jars to within 1/4 inch of the top. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the stockpot from the heat, and let the jars stand in the water for 2 hours off of the heat.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for 2 weeks before opening.

CANDIED WATERMELON RIND

Steps:

• 1. Day 1. Pare watermelon rind removing the green and red cutting into 1/2 x 1-1/2 pieces. (make pieces uniform) Mix 1/2 cup salt with 2 quarts water and soak rind overnight at room temp.
• 2. Day 2. Drain and rinse well. Drain again. Cook rind in fresh water until just tender. Drain. Combine vinegar, and spices and sugar. Boil for 5 minutes. Add rind and boil until rind is clear. Remove from heat and let stand overnight. (at room temp)
• 3. Day 3. Drain syrup and boil for 5 minutes. Pour over rind and let stand overnight. (at room temp)
• 4. Day 4. Repeat day 3 until syrup is desired consistency
• 5. Final Day. Bring rind and syrup to full boil. Remove from heat and pack into jars and seal.
• 6. I usually bottle on day 5. Some recipes call for adding 2 cups of water into the recipe at day 2 with the vinegar, sugar and spices. I personally think the syrup is too thin. But try both and see what you prefer. Most of all, enjoy! You can also find Pickled Watermelon rind in "from Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.
• 7. TO PUT UP: I put my jars into a roasting pan with boiling water. After putting watermelon in jars and sealing (lids heated) I turn the jars over for 5 minutes. Then turn right side up and you will hear the "pop" when they seal

CANDIED WATERMELON RIND

Steps:

• Place watermelon rind in a deep pot and add the sugar.
• Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
• In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
• Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
• Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
• While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).