16 cups of prepared watermelon rind
1 cup of salt
2 liters of cold water
8 cups of sugar
3 sticks of cinnamon
2 tablespoons of whole allspice
2 pieces of ginger
1 lemon, cut into thin slices
1 liter of vinegar
1 liter of water
16 cups of prepared watermelon rind
1 cup of salt
2 liters of cold water
8 cups of sugar
3 sticks of cinnamon
2 tablespoons of whole allspice
2 pieces of ginger
1 lemon, cut into thin slices
1 liter of vinegar
1 liter of water
To prepare the watermelon rind, remove the dark skin and pulp, using only the white part
Cut it into cubes of 2.5 cm or to your preferred size
Dissolve the salt in 2 liters of cold water and pour over the cubes
If necessary, add more water to cover the cubes completely
Let it sit for 6 hours
Drain, rinse, and cover with cold water
Cook until the cubes are slightly tender and drain
Place the spices in a white cotton cloth bag
Mix all other ingredients for about 10 minutes
Add the watermelon rind cubes and cook until they become transparent
If the mixture is too thick, add boiling water before the cubes become transparent
Remove the spice bag and pour the still-warm pickles into sterilized jars, leaving 6 mm of space at the surface
Stir to remove bubbles and close tightly
Cook for 10 minutes in a water bath
Pack 5-6 jars with 1/2 liter (500g) each
Use to accompany meats or poultry or as sandwiches.
