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Watermelon Pickles
- 1 large watermelon
- 3 quarts cold water
- 3/4 cup coarse salt
- 8 cups ice cubes
- 2 (3-inch) cinnamon sticks
- 1 tablespoon whole cloves
- 9 cups granulated sugar
- 3 cups white vinegar (5% acidity)
- 3 cups water
- 1 lemon, washed and thinly sliced
- 6 (1-inch) cinnamon sticks
- Cut melon into fourths. Remove flesh from
melon; reserve for another use. Peel melon; cut rind into 1-inch
cubes.
- Place rind in a large crock. Combine 3
quarts cold water and salt, stirring until salt dissolves; pour
over rind. Add ice cubes. Cover and let stand in a cool place
5 to 6 hours. Drain well; rinse and drain again.
- Place rind in a large Dutch oven; add
water to cover. Bring to a boil; boil 10 minutes or until tender.
Drain and return to crock. Set aside.
- Tie 2 (3-inch) cinnamon sticks and the
cloves in a cheesecloth bag. combine spice bag, sugar, vinegar,
and 3 cups water in a Dutch oven. Bring to a boil; boil 5 minutes.
Add lemon slices. Pour syrup mixture over rind. Cover rind mixture,
and let stand in a cool place 12 to 18 hours.
- Place rind mixture in a large Dutch oven.
Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes
or until thoroughly heated. Removed and discard spice bag.
- Pack hot rind into hot jars; add hot syrup,
filling to 1/2-inch from top. Place a 1-inch cinnamon stick in
each jar. Remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands.
- Process in boiling-water bath 10 minutes.
Makes 6 pints.
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