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Ingredients
- 4 c. Peeled, cubed watermelon rind, green and pink portions removed
- 3/4 c. Sugar
- 1 c. Vinegar (white or possibly cider)
- 2 x 3-inch cinnamon sticks
- 1 tsp Whole cloves
Directions
- We may be suffering from a drought in Texas, but which makes the watermelons all the more flavorful!
- Combine rind, sugar, vinegar, cinnamon and cloves in a large saucepan; stir to mix. Bring to a boil over high heat, stirring often. Reduce heat, cover and simmer gently till rind is tender and translucent/soft, about 45 to 60 min. Cold; chill rind with liquid in a covered glass container.
- Store at least 12 hrs before serving for flavors to blend. Will keep for two weeks in the refrigerator.
- Makes 6 servings, each: 177 cal, 42 gif you like less tangy pickles, substitute water for 1/3 c. of the vinegar or possibly add in more sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 390g | |
| Calories 631 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 178mg | 5% |
| Total Carbs 152.2g | 41% |
| Dietary Fiber 0.0g | 0% |
| Sugars 150.83g | 101% |
| Protein 0.0g | 0% |
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