Reasor's www.reasors.com
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Watermelon Pickles
Recipe Courtesy of Reasor's
Perhaps the most novel of preserves is watermelon pickles.
    Ingredients
  • 2 pounds Watermelon Rind
  • 1 quart Cold Water
  • 1/2 tablespoon Slake Lime
  • 2 cups Cider Vinegar
  • 2 cups Water
  • 1 3/4 pounds Sugar
  • 1 tablespoon Each Whole Allspice and Whole Cloves
  • 3 Pieces 3-inch Stick Cinnamon
  • 1/2 Lemon, thinly sliced
  • Green Food Coloring, optional

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    Directions
  1. Use firm, not overripe, watermelon with thick rind.
  2. Trim off green skin and all pink pulp.
  3. Cut into 1-inch cubes.
  4. Combine 1 quart cold water and slake lime.
  5. Pour over rind in enamel pan.
  6. Let stand 1 hour.
  7. Drain.
  8. Cover with fresh water.
  9. In enamel pan, place rind and fresh water to cover.
  10. Bring to a boil.
  11. Reduce heat.
  12. Simmer for 30 to 40 minutes or until rind is tender when pierced with a form.
  13. Drain.
  14. Make a syrup of the vinegar, 2 cups water and sugar by bringing to a boil.
  15. Cook until sugar is dissolved.
  16. Add spices (tied in a cheesecloth bag for easy removal) and the rind.
  17. Simmer, uncovered, over low heat for 1 to 1 1/2 hours or until rind looks clear.
  18. Remove spices.
  19. Add lemon slices.
  20. Pack pickles in hot sterile jars.
  21. Fill with hot syrup, leaving 1/2-inch headspace.
  22. Seal and store in a cool place.
Servings: 6