Watermelon Pickles

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Watermelon Pickles

 

4-5 qts. watermelon rind (about 4 lbs.)

Salt water solution (see below)

2 c. 5% acid strength cider vinegar

7 c. sugar

1 Tblsp. whole cloves

3 sticks cinnamon

1 piece dried or fresh ginger root (1 " cube)

Red or green food coloring (optional)

 

Choose melon with thick, firm rind. Trim off outer green skin and

pink flesh, leaving very thin line of pink. Cut into 1 " squares.

Place in 2-gal. crock.

 

Cover rind with salt water solution (2 Tblsp. salt to 4 qts.

water). Cover. Let stand 24 hours at room temperature. Drain;

rinse with cold water. Cover with ice water. Let stand 1 hours.

Drain.

 

Place rind in 4-qt. kettle. Cover with boiling water. Bring to

boil; reduce heat and simmer until tender, about 10 minutes. Drain.

>Combine vinegar, sugar and spices (tied in cheesecloth bag) in 4-qt.

kettle. Bring to boil. Add rind. Cook gently until rind is

translucent. Remove spice bag. Add coloring if desired.

 

Turn rind and syrup into 1-gal. crock. Cover. Let stand 24 hours

at room temperature.

 

Drain off syrup; heat to boiling. Pack rind into 6 sterilized hot

pint jars; cover with syrup, filling to within 1/4 " of jar top. Wipe

jar rim; adjust lids.

 

Process in boiling water bath 5 minutes. Start to count processing

time when water in canner returns to boiling. Remove jars and

complete seals unless closures are self-sealing type. Makes 6

pints.