Recipe Courtesy of Reasor's
Perhaps the most novel of preserves is watermelon pickles.
- Use firm, not overripe, watermelon with thick rind.
- Trim off green skin and all pink pulp.
- Cut into 1-inch cubes.
- Combine 1 quart cold water and slake lime.
- Pour over rind in enamel pan.
- Let stand 1 hour.
- Cover with fresh water.
- In enamel pan, place rind and fresh water to cover.
- Bring to a boil.
- Reduce heat.
- Simmer for 30 to 40 minutes or until rind is tender when pierced with a form.
- Make a syrup of the vinegar, 2 cups water and sugar by bringing to a boil.
- Cook until sugar is dissolved.
- Add spices (tied in a cheesecloth bag for easy removal) and the rind.
- Simmer, uncovered, over low heat for 1 to 1 1/2 hours or until rind looks clear.
- Remove spices.
- Add lemon slices.
- Pack pickles in hot sterile jars.
- Fill with hot syrup, leaving 1/2-inch headspace.
- Seal and store in a cool place.