Canning Watermelon Rind Pickles for Food Storage

By | July 18, 2014

Canning pickled watermelon rind pickles is a great addition to your food storage and help you utilize more of your produce at the retreat in case of shtf.
Watermelon Rind Pickles
8 cups sliced peeled watermelon rind
6 cups water
1 cup canning salt
4 cups sugar
2 cups white vinegar
6 cinnamon sticks (total 18″)
1 tsp whole cloves
1 tsp whole peppercorns
Place rind in a nonreactive bowl. stir in water and salt. Refrigerate overnight. Rinse and drain well.
In pot mix sugar, vinegar, cinnamon stick, cloves and peppercorns. Bring to a boil add rinds and return to boil. Simmer uncover 10 minutes or until tender. Remove cinnamon sticks. Ladle into pint jars leaving 1/2″ head space. Remove air bubbles and process for 10 minutes in boiling water bath. Store for 2 weeks before opening.

You know I like to dissolve myself in Water before I use it for my pickles Want to show you something when your Salt has reached saturation point your Water will turn crystal-clear and no More salt will be absorbed so when You're doing this you have to keep Refreshing your water or just pour it All in your water and if you have your Water ratio incorrect you will still Have salt at the bottom so you want to Add more water if that helps you with Your pickling that way you can pickle Whatever you want to pick on the amount You want to pickle So you want to pour your salt and water Make sure that you've dissolved your Salt into on top of your watermelon rind And then you want to refrigerate it now Make sure your a nonreactive bowl what Is a reactive bowl it is aluminum copper Cast iron and even some plastics If plastics if they stain when you put In spaghetti sauce or tomatoes then that Is a reactive bowl aluminum foil is Reactive just anything like that so you Want to make sure that you've got bowls That are nonreactive this plastic one Happens to be nonreactive it's very Flimsy they're really hard to find ones That are nonreactive and of course my Little plastic bowl over here is Nonreactive um my cot my stainless steel Pans are nonreactive

So whenever you're dealing with high Acid you want to make sure that you do That and I know there's no acid in here Yet but that salt is an acid and don't Use iodine iodine salt which is your Table salt because it will make your Well water cloudy and you will make your Pickles dark so these will turn out Really dark instead of really crystal Clear like they should be so let's get These in the frigerator till tomorrow Morning So it's the next morning I went ahead And poured off the salt water and then I Set them in fresh water for 30 minutes And then drain them really well so They're ready to go let's go ahead and Get our stuff in our pot Okay so we've added the watermelon and We're gonna bring it back to a boil and Then simmer it for ten minutes till they Get nice and light keep stirring it Every now and then so that you get the Really dark ones onto the bottom Okay it's simmered for ten minutes and As you can see everything is lightened Up quite a bit it's not that dark dark Green anymore Looks like dill pickles so we're going To go ahead and jar it up and process it In water bath You Alright so let's get started we need Four cups of vinegar

We need eight cups of sugar we need 12 Sticks of cinnamon cut to inch to 2 inch Pieces clips there we go Two teaspoons of whole cloves Two teaspoons of peppercorns We're going to mix that up and then Bring to the boil once it boils we're Going to add our watermelon rind bring It to a boil and then reduce and simmer For 10 minutes jar em up and process so I'll be back to you Process them for ten minutes All right our 10 minutes is up remember Open the lid away from you tilt slightly But not too much keep them about two Inches apart further you put them apart Quicker the pool remembered of a vinegar And your boiling water bath otherwise You might be wiping down jars isn't it Beautiful Now who'd a thunk watermelon rind could Be made into pickles yep so we made Watermelon slushies watermelon pickles And watermelon jelly let's show you what Our final outcome was just shy of two Cases of watermelon jelly towards I got A pint in the fridge we got seven pints Of watermelon pickles and we still have Half a pitcher of watermelon I see and Four cups for a next batch I'd also like To show you the pie filling We made some blackberry pie filling and Some peach with Frederick peaches now I Put most of these in pint jars and it

Will make about seven Well let me just show them to you hello Fellow youtubers fair prepper here just Wanted to show you my pies I made pie Filling in pint jars and one pint will Make seven pies I made six so they kind Of overflowed a little bit but it's a Much nicer way to make people pies then To make one big huge fine aren't they Lovely I usually do them this way I Wanted to try the lattice work to see if It was any different I don't like the Lattice work way overfilled my Blackberry pies and that's why they're All ringing out my peach pies not they Don't look too bad because you don't see It whereas a blackberry you see it Ringing out but there you go I hope you Make some pie filling I used firm flow Worked out really well umm I don't make Mine really really thick mine is still Um loose little loose in the jars and as You see it doesn't go anywhere I don't Cook it quite as long as others do to Where it gets really crusty and and Thick I don't mind be a little loose so I'm gonna take these to work and share Them maybe not those two I may eat those Okay you notice there's a lot missing Yeah we already ate them hope you try Some pie filling and sorry I didn't Videotape it I'll catch it the next time Blessings

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