I bending the recipe making some extra syrup and also got 7 pints. I cut the watermelon rind in 1 " pieces. The tastes within the syrup are wonderful, using the cloves giving an excellent extra kick! I'd these after i would be a girl and always aspired to have. Just recipe, Cindy!
Why has this recipe not been edited and revised in line with the date it was initially published? It's missing vital instructions for example using pure pickling salt, not table salt. The spices have to be removed following the initial boiling period to ensure that all jars have a similar flavor, All the rind must be simmered simultaneously, not really a couple of at any given time, otherwise, when i tested, the answer keeps evaporating and reaches the jelly stage since there are no instructions on keeping a cover around the pot while simmering OR adding water to pay for water or vinegar loss. I've been home canning for more than 4 decades and also have always used the USDA guide that is FREE. At least, EDIT your recipe on this website.
This isn't the standard recipe. Watermelon pickle shouldn't be whatsoever lemony and cannot attend all salty (by brining). It ought to be much more sweet than sour. Also, there's no problem with using ground Allspice within this recipe, actually, it's preferred. Whole cloves ought to be used, but bolstered with a tiny bit of ground cloves too. br/br/ Don't misunderstand me. This recipe is excellent, but if you wish to go through the real-world, old-time flavor of pickled watermelon rind, omit the lemon and employ more sugar. Like 6 cups. and employ 1 cup of cider vinegar and 1 cup of white-colored vinegar.br/br/It requires just a little experience to obtain the exact mix however this recipe will certainly enable you to get within the right direction. br/br/ Omit THE LEMON! ADD SUGAR!!