Hope everyone had a Happy Mother’s day! Over the weekend we pickled watermelon rind. Yes, “we” is necessary here because my very own mother did the prepping of the rind (an enormous job) and the taste testing.
I used this recipe from Ball. We doubled the recipe because we used the rind from 4 medium sized seedless watermelons and ended up with 32 cups of watermelon rind, instead of the 16 the recipe called for.
Be warned: It is a two day process to make and can the rind.
Here’s a picture of the rind after its first rinse:
After processing the rind in jars for about 10 minutes I got 13 jars of this: