Watermelon pickles
Watermelon pickles recipe in the canning category
Recipe ingredients:
- 2 pounds watermelon rind, peeled and cubed
- 1/4 cup pickling salt, not iodized
- 6 cups water
- 1 teaspoon powdered alum
- 4 cups granulated sugar
- 1 lemon, thinly sliced
- 1 stick cinnamon
- 12 whole cloves
- 1 teaspoon allspice
Recipe method:
- When peeling rind, be sure to leave some of the pink meat on.
- Make a brine with salt, 4 cups water and alum.
- Soak rind in this mixture overnight.
- Drain, rinse and cook slowly in water until barely tender.
- Do not overcook or pickles will be soft. Drain.
- Bring to boil 2 cups water, vinegar, sugar, lemon and spices which have been tied in a cloth bag.
- Remove spice bag and pour hot syrup over rind. Let sit overnight.
- Drain and reheat syrup for three mornings and pour over rind.
- On the fourth morning, drain and reheat syrup and pour over rind which has been packed into sterilized 3 pint or 6 half pint jars. Seal.
Tags: watermelon, pickles, recipe, canning, recipes, cooking