Recipe: Watermelon Pickles
November 19, 2008
Bottles and Cans continues with Watermelon Pickles. Traditional watermelon pickles are all rind, which gets translucent and creepy, while all pink pickles are too mushy, so I make mine half-and-half. My roommate is freaking out on her boyfriend over the phone. I hope they resolve it, because she is supposed to move in with him in New York at the end of the week, and I already have a new roommate lined up.
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5 cups seedless watermelon, prepared as described below
4 cups water
¼ cup salt
1 cup white vinegar
2 cups sugar
1 cinnamon stick
1 tablespoon allspice berries
1 stalk Lemongrass, cut in 2-inch lengths
1 inch fresh ginger, peeled and grated
- Peel off the green layer of the watermelon and cut into 1” cubes, roughly 50/50 pink and white.
- Combine water and salt in a medium, nonreactive bowl. Add the watermelon and let stand covered overnight.
- In a medium saucepan, combine vinegar, sugar, cinnamon, allspice, lemongrass and ginger over medium heat.
- Drain watermelon, rinse with cold water and pat dry.
- When liquid begins to boil, add the watermelon. Return to a boil and simmer for 20 minutes.
- Remove the watermelon and place it into sterilized jars.
- Return the liquid to a boil and simmer for 20 minutes more.
- Pour over the fruit in the jars and seal. Process in boiling water for 15 minutes.
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