Pickled Watermelon
From ``Seems like I done it this a-way'', Cleo Stiles Bryan,
Tahlequah Printing & Office Supply, 1976.
And it feels pretty cool to do something like this that takes
multiple days. Pickled watermelon was one of my dad's favorites, so he loved
it when I'd dust off this recipe. Getting the peel of the watermelon is a major
pain.
Ingredients
- Rind of one medium to large watermelon
- Hot water
- 9 cups sugar
- 1 1/2cups white vinegar
- 2 teaspoons fresh grated lemon peel
- 1/2 cup fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 slice ginger root per jar, or 1 teaspoon ground ginger (total)
- 1 teaspoon ground allspice
Directions
Peel skin from find in remove most of the pink flesh.
(The easiest way to do this is to cut the watermelon rind into 1 to 1.5
inch strips, and then use a sharp knife to peel off the dark green skin
by propping the slice up, and cutting down. It takes some patience.)
Cut the rind into 1 to 1.5 inch squares (between 3/4 and 1/4 inch thick).
Place rind in a large kettle, cover with hot water and bring to a
boil. Cook until rind is tender but not soft, about 25 minutes.
Drain. Place the rind in a large glass bowl or earthenware crock.
Combine remaining ingredients in a medium saucepan. Bring to a boil and pour
over melon rind. Let stand overnight (I cover it loosely with a plate).
The next morning, pour off the syrup, bring to a boil and pour over the
rind again. Let stand overnight again. The third day, bring
rind and syrup to a boil. Pack rind into hot sterilized jars, cover with
syrup, wipe off the rims, and process in a hot water bath for 10 minutes.
Wait a few weeks before eating.
Comments
Heather once made a pie from the remaining liquid --- I believe she cornstarched
it up. It was very sweet, and should appeal to those who like pumpkin pie.
Jim Plank
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