Pickles, Preserves & Relishes |
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Watermelon Pickles - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Place the trimmed and cubed watermelon in a large saucepan and cover with water. Bring to a boil and cook for 10 minutes; drain well. Combine sugar, vinegar, and spices, bring to a boil. Pour over rind and allow to stand overnight at room temperature. On second day, drain well, reheat syrup and pour over rind, stand overnight again. On third day, slice an unpeeled lemon, quarter each slice. Reheat syrup with lemon rind and bring to a boil. Pack watermelon rind in sterilized jars, cover with boiling syrup and a few pieces of lemon and seal.
Makes 4 to 6 pints. You need to eat about 2 watermelons to make a good batch. An orange can be sliced and quartered along with the lemon if desired.
- 4 quarts watermelon rind -- trimmed and cubed
- 1 ½ tablespoons whole cloves
- 2 sticks cinnamon
- 2 cups vinegar
- 7 cups sugar
PREPARATION
Place the trimmed and cubed watermelon in a large saucepan and cover with water. Bring to a boil and cook for 10 minutes; drain well. Combine sugar, vinegar, and spices, bring to a boil. Pour over rind and allow to stand overnight at room temperature. On second day, drain well, reheat syrup and pour over rind, stand overnight again. On third day, slice an unpeeled lemon, quarter each slice. Reheat syrup with lemon rind and bring to a boil. Pack watermelon rind in sterilized jars, cover with boiling syrup and a few pieces of lemon and seal.
Makes 4 to 6 pints. You need to eat about 2 watermelons to make a good batch. An orange can be sliced and quartered along with the lemon if desired.