Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quarts prepared watermelon rind
- 2 Tbsp salt
- 4 cups white vinegar
- 8 cups sugar
- 3 cinnamon sticks, broken
- 1 Tbsp whole cloves
- 1 (1-inch) piece gingerroot (optional)
Directions
1.To prepare watermelon rind, cut rind into 2- x 1-inch pieces. Trim green skin and pink flesh from rind.
2.Place prepared rind in large kettle and add salt and enough boiling water to cover. Simmer until tender.
3.Drain and chill rind in very cold water at least 1 hour or overnight in refrigerator.
4.Combine vinegar, sugar and mixture of cinnamon, cloves and gingerroot tied in cheesecloth. Bring to boil and boil 5 minutes.
5.Drain watermelon rind and add to syrup. Simmer until rind becomes translucent, about 10 minutes. Remove and discard spices.
6.Pack rind and syrup into hot sterilized quart jars, leaving 1/4-inch head space. Adjust lids and process in boiling water bath 20 minutes.