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Watermelon, Cucumber, and Jalape�o Pickles

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"A classic watermelon rind pickle taken to new heights with jalape�o slices and cucumbers."

List of Ingredients

◦ 6 tablespoons Ball� Salt for Pickling and Preserving, divided
◦ 9 cups water, divided
◦ 1 (8-pound) watermelon
◦ 2 pounds medium pickling cucumbers, such as Kirby
◦ � pound jalape�o peppers
◦ Ice cubes
◦ 2 tablespoons pickling spice
◦ Cheesecloth
◦ Kitchen string
◦ 4 cups sugar
◦ 3 cups white vinegar (5% acidity)
◦ 1 � teaspoons mustard seeds
◦ 18 whole cloves
◦ Ball� Pickle Crisp (optional)


Recipe

Dissolve � cup pickling salt in 1 quart water in a large bowl. Trim green peel and pink flesh from thick watermelon rind. Cut rind into 1-inch pieces to measure 8 cups. Add rind to salt water, adding additional water, if necessary, to cover rind. Cover with plastic wrap and let stand 6 hours.

After 3 hours, dissolve remaining 2 tablespoons salt in 1 quart water in another large bowl. Scrub cucumbers under cold running water. Cut cucumbers into �-inch-thick slices to measure 6 cups. Remove stems from jalape�os; cut into �-inch-thick slices to measure 2 cups. Place cucumber and jalape�o slices in salt water in second bowl. Cover with a thick layer of ice cubes. Cover and let stand 3 hours.

Bring a large pot of water to a boil. Drain rind, discarding brine; rinse. Drain. Rinse bowl. Add drained rind to boiling water. Cook 5 to 6 minutes or until crisp-tender. Drain. Rinse with cold water to stop the cooking process. Drain; return rind to rinsed bowl. Drain cucumber mixture, discarding brine and any unmelted ice cubes. Rinse cucumber mixture; drain.

Place pickling spice on a 4-inch square of cheesecloth; tie with kitchen string. Bring sugar, vinegar, spice bag, and remaining 1 cup water to a boil in a 6-quart stainless steel or enameled Dutch oven; cover, reduce heat, and simmer 5 minutes. Add rind and cucumber mixture. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Remove and discard spice bag.

Place � teaspoon mustard seeds and 3 whole cloves in a hot jar. Using a slotted spoon, firmly pack rind mixture in jar, leaving � inch headspace. Ladle hot pickling liquid over rind mixture, leaving � inch headspace. Add ⅛ teaspoon Ball� Pickle Crisp to jar, if desired. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about six 1-pint jars