Watermelon Pickles
List of Ingredients
3 quarts watermelon rind (about 6 pounds, unpared or 1/2 large
melon)
3/4 cup salt
3 quarts cold water
2 quarts ice cubes
9 cups sugar (for less sweet pickle, reduce 1 cup)
3 cups white vinegar
3 cups water
1 tablespoon whole cloves (about 48)
6 1-inch sticks cinnamon
1 lemon, thinly sliced, with seed removed
Red or green food coloring (optional)
Recipe
Pare rind and pink edges from watermelon. Cut into 1-inch squares or fancy
shapes. Cover with brine made by mixing salt with 3 quarts cold water. Add
ice cubes. Let stand 5 or 6 hours. Drain; rinse in cold water. Cover with cold
water and cook until fork tender, about 10 minutes. Do not overcook. Drain.
Combine sugar, vinegar, water, food coloring and spices, tied in a thin cloth
bag. Boil 5 minutes and pour over watermelon with spices; add lemon
slices. Let stand overnight.
Heat watermelon in syrup to boiling and cook until watermelon is
translucent, about 10 minutes. Pack into hot pint jars. To each jar add 1
piece stick cinnamon from spice bag; cover with boiling syrup. Adjust jar
lids. Process in boiling water for 5 minutes. Start to count processing time
when water in canner returns to boiling.
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