- 7 cups 1-inch-cubed watermelon rind, dark green skin and all red flesh removed
- ¼ cup kosher salt
- 4 cups sugar
- 2 cups white vinegar
- 1 thinly sliced lemon, seeds removed
- 1 cinnamon stick
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
883 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 222 grams carbohydrates; 2 grams dietary fiber; 216 grams sugars; 1 gram protein; 3091 milligrams sodium
3 pint jars
- Place the rind in a large bowl and toss with the salt. Cover with 1 quart cold water. Refrigerate overnight.
- Drain the watermelon. Bring a large kettle 1/4 full of water to a boil and add the rind. Cook until tender when pierced with the tip of a knife, about 15 minutes. Drain and set aside.
- Return kettle to the stove. Add sugar, vinegar, lemon, cinnamon stick, cloves, allspice and 2 cups water. Bring to a boil. Add the rind and simmer until tender and translucent, about 10 minutes.
- Have ready 3 hot, sterilized pint (2-cup) canning jars and lids. Gently pack the hot rind into the jars, leaving 1/4inch of space below the lip. Pour enough liquid into the jars to cover the rind. Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
- Fill a large kettle fitted with a rack halfway with water and bring to a boil. Meanwhile, bring a teapot full of water to a boil. Place the filled jars on the rack (do not let them touch — work in batches if necessary) and pour in boiling water from the teapot until jar tops are covered by 2 inches. Bring to a boil and boil 10 minutes.
- Using tongs, remove jars from the kettle. Using potholders, tighten lids. Allow to cool. Store in a cool, dark place.