Perhaps the most novel of preserves is watermelon pickles. for n/a
6 servings
Time to prepare: 40 minutes
Difficulty: Difficult
Ingredients |
| 2 lbs. watermelon rind 1 quart cold water 1/2 Tbs. slake lime 2 cups cider vinegar 2 cups water 1 3/4 lbs. sugar 1 Tbs. each whole allspice and whole cloves 3 pices, 3-inch stick cinnamon 1/2 lemon, thinly sliced Green food coloring, optional |
Directions |
| Use firm, not overripe, watermelon with thick rind. Trim off green skin and all pink pulp. Cut into 1-inch cubes.
Combine 1 quart cold water and slake lime. Pour over rind in enamel pan. Let stand 1 hour. Drain. Cover with fresh water. In enamel pan, place rind and fresh water to cover. Bring to a boil. Reduce heat. Simmer for 30 to 40 minutes or until rind is tender when pierced with a form. Drain. Make a syrup of the vinegar, 2 cups water and sugar by bringing to a boil. Cook until sugar is dissolved. Add spices (tied in a cheesecloth bag for easy removal) and the rind. Simmer, uncovered, over low heat for 1 to 1 1/2 hours or until rind looks clear. Remove spices. Add lemon slices. Pack pickles in hot sterile jars. Fill with hot syrup, leaving 1/2-inch headspace. Seal and store in a cool place. |
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