Watermelon Pickles
Condiments, Dressings, Sauces
- Makes 6 pints.
SERVES
Ingredients
- Cheesecloth
- 2 qts. cold water
- 1-1/2 Tablespoons lime juice
- 2 Tablespoons allspice
- 2 Tablespoons whole cloves
- 8 pieces of 2-inch cinnamon sticks
- 1/2-inch piece ginger root
- 3 qts. watermelon rind
- 1 qt. fresh water
- 1 qt. white vinegar
- 4 lbs. sugar
Directions
Make limewater by mixing cold water with lime juice. Pack allspice, cloves, cinnamon sticks, and ginger root in cheesecloth to make a bag. Select thick rind from firm watermelons that are not too ripe. Trim off the green skin and pink flesh. Cut into 3- or 4-inch spears to make 3 quarts of rind. Soak for one hour in limewater. Drain, rinse, and place rind in a large clean pot, boiling until fork tender. This should take about 10 minutes. Drain. Place spice bag, vinegar, one quart fresh water, and sugar in a pan; bring to a boil. Add rind and boil gently until syrup becomes thick. Add a little more water if syrup becomes too thick. Let sit for a few minutes. Remove spice bag. Pack pickles in hot, sterile prepared jars and fill jars with liquid to within 1/2 inch of top. Seal.
