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Before putting into jars, a few drops of
red or green food color make this an attractive and delicious
addition to a Christmas menu.
Spiced Watermelon
Pickles
- Rind of 1 large watermelon
About 1 quart water
1/4 cup kosher salt
- 8 whole cinnamon sticks -- broken up
1 tablespoon whole cloves
1 tablespoon allspice berries
1 quart cider vinegar
8 cups granulated sugar
- Peel and remove all green and pink portions
from rind. Cut into 1-inch cubes. Place cubes in a large cooking
pot, add 1 quart water, or enough to cover cubes, and the salt;
stir to mix well. Cover and set aside to soak overnight.
- Next morning, drain and cover cubes with
fresh water. Cook cubes over medium heat until almost tender.
Drain.
- Tie the cinnamon sticks, whole cloves
and allspice berries in a cheesecloth to form a spice bag.
- In a large saucepan, combine the vinegar
and sugar and bring to a boil over medium-high heat. Add the
spice bag and simmer, uncovered, for 15 minutes. Remove from
heat and allow to stand for 15 minutes, then remove spice bag.
- Add the drained watermelon rind.to the
syrup. Cook over medium-low heat until the rind turns clear.
- Pack into sterile jars and seal according
to manufacturer's instructions.
Yield: 6 pints.
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