Watermelon may sound like an unusual source for pickles, but watermelon pickles are surprisingly sweet and delicious, and a great way to use all of those leftover watermelon rinds. Next time you have a family picnic, collect the rinds and save them in the refrigerator until you have enough to make a batch of pickles.
Instructions
Easy Watermelon Pickles
1. Prepare the watermelon rinds by paring off the dark green outer cover and removing the pink meat. Cut the rind into one-inch chunks.
2. Dissolve salt in one gallon of cold water. Stir the watermelon rinds into the mixture and store in the refrigerator overnight. Drain and cover with fresh cold water. Boil for 30 minutes and drain again.
3. Make the syrup by combining sugar, vinegar and pickling spices. Pour it over the rinds. Boil the mixture slowly, until the rinds look clear, at least one hour.
4. Cover the cubes with syrup and add water if too much syrup has evaporated. Pack in glass canning jars and process in a boiling water bath for five minutes.
Sweet and Spicy Watermelon Pickles
5. Prepare watermelon rinds by paring off the dark green outer cover and removing the pink meat. Cut the rind into one-inch chunks.
6. Dissolve the salt in cold water and pour it over the watermelon in a large container. Allow it to soak in the refrigerator overnight.
7. Drain melon rinds and cover with fresh, cold water. Boil until tender, about fifteen minutes. Drain.
8. Tie ginger, cloves and cinnamon in a cheesecloth bag. Mix the vinegar, sugar, and the spice bag in a sauce pan and bring to a boil. Boil for five minutes.
9. Reduce the heat and add the watermelon rinds. Simmer uncovered until rinds look clear, about one hour.
10. Remove the cheesecloth bag and pack the remaining mixture into hot jars. Process in a boiling water bath for ten minutes.
Tags: watermelon rinds, cold water, boiling water, boiling water bath, chunks Dissolve, chunks Dissolve salt
