Ingredients
-
3
-
3/4
-
3
-
-
1 1/2
-
4
-
8
-
3
-
3
-
1
-
-
-
-
-
Directions
Watermelon Pickles, This recipe was given to me by a Grand Southern Lady who wrote on the recipe card-they’s about the same-I like this best I like them too , Dibs my dear I made these over a month ago, and just opened my first jar I wanted a pickle just like the ones my Late DM used to make for the holidays, but she didn’t use lemon rind, so I substitued lemon juice instead from one whole lemon OMG!!! these are sooooo doggone good, and taste exactly like Moms Thank you for giving me back a great memory, and wonderful pickle used to love as a child
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Steps
|
1
Done
|
Slice the Outer Green and Inner Pink Part of the Rind. |
|
2
Done
|
Place in a Large Glass Bowl and Cover With a Brine Made from the 3/4 Cup Salt and 3 Quarts Water. |
|
3
Done
|
Cover With Ice and Let Stand 6-7 Hours. |
|
4
Done
|
Drain, Rinse and Drain Again. |
|
5
Done
|
in a Large Pot Add the Rind and Just Cover With Cold Water. |
|
6
Done
|
Cook Until Just Tender-Around 10 Minutes. |
|
7
Done
|
Dont Overcook. |
|
8
Done
|
Drain. |
|
9
Done
|
Tie Spices in a Spice Bag. |
|
10
Done
|
Combine Sugar, Vinegar, 3 Cups Water and Spice Bag and Boil 5 Minutes. |
|
11
Done
|
Remove Spice Bag-Reserve. |
|
12
Done
|
Pour Syrup Over Rinds and Add Lemon Slices. |
|
13
Done
|
Let Stand Overnight at Room Temp. |
|
14
Done
|
Heat Rind and Lemon in Syrup and Boil. |
|
15
Done
|
Cook Until Rind Is Translucent-Around 10 Minutes. |
