6 cups of white watermelon rind cubes
3 cups of water
1 cup of sugar
1 cup of vinegar
1 tablespoon of Jamaican pepper
1 tablespoon of lavender buds
3 small canela sticks
6 cups of white watermelon rind cubes
3 cups of water
1 cup of sugar
1 cup of vinegar
1 tablespoon of Jamaican pepper
1 tablespoon of lavender buds
3 small canela sticks
In a bowl, soak the pickling cubes in water and salt
Cover with a cloth and let it rest for 24 hours
The next day, drain the water
Place the cubes in a pot with the three cups of water
Bring to a low heat and cook for 15 minutes
Drain and reserve in a bowl
In the same pot, mix sugar, vinegar, and spices
Bring to a medium heat for 15 minutes to thicken the brine
Add the pickling cubes gradually and continue cooking until they shine
Put the pickle conserva in an sterilized glass jar
