Web6 cups watermelon rind, green and pink portions removed, peeled, cubed 1 1⁄2 cups sugar 1 1⁄2 cups vinegar (white or cider) 3 cinnamon sticks (3-inch ) 1 1⁄2 teaspoons whole …
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Combine the spices with sugar, vinegar and water and simmer for 10 minutes. Add the watermelon rind to the hot mixture, add the food coloring, if desired, and boil until the rind is clear. Remove spice bag and pack the boiling hot pickles into sterilized jars, leaving 1/2 inch head space. If you need more liquid to fill jars, add boiling water.
After the 3 to 4 hours minimum brining has elapsed, drain and then rinse in cold water and drain again. Cover the watermelon rind with cold water and cook until almost fork tender, about 10 minutes (do not overcook). Halfway through (after 5 minutes), add the sliced lemon. and the seasoning mix bag from step 6 in a large pot and boil for 5 minutes.
Then the watermelon just sits in the refrigerator until pickled perfection is achieved, with no traditional canning necessary. Once they are ready, these watermelon pickles are firm, tart, briny, a bit spicy, and highly addictive!
I find it’s easiest to slice the watermelon in half, and then use a chef’s knife to remove the green rind. Then you can cut it into smaller slices or wedges and use a chef’s knife to carefully cut the fruit away form the rind, removing as much pink as possible. You’ll need to watch your fingers and pick a melon with a thick rind.