4 cup watermelon rind, peel off green skin, cubed
⅛ cup kosher salt
2 cups sugar
1 cup vinegar
10 cloves
1 tsp. sweet pickle spices
Soak rind overnight with salt in refrigerator.
Next day rinse well.
In a saucepan with water to cover rind, bring to a boil and simmer for 10 minutes.
Drain and set aside.
In a saucepan, combine sugar, vinegar and spices, bring to a boil, then add rind and simmer again for 10 minutes or until rind looks clear.
Remove pan from heat and allow to cool to room temperature.
Pour into a quart jar and refrigerate.
Ready to eat in a week.
Keeps for 6 weeks in refrigerator.
Sugar: 55g
:
Calcium: 9mg
Calories: 223kcal
Carbohydrates: 56g
Fat: 1g
Fiber: 1g
Iron: 1mg
Potassium: 85mg
Protein: 1g
Saturated Fat: 1g
Sodium: 1774mg
Vitamin A: 432IU
Vitamin C: 6mg
