Recipe by KERYNE
"Watermelon pickle is made using the white part of the watermelon's rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Home canning is a delightful cooking experience, but requires equipment such as a canner (very large pot), a rack for the jars to rest in, and the jars and lids. I recommend following the home canning guidance in the 'Ball Blue Book of Preserving' to obtain precise instructions on how to sterilize jars and guarantee results that are tasty and safe."
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(1-inch) cubes watermelon rind
white vinegar (5% acidity)
white sugar, or more to taste
maraschino cherries, halved
lemon, thinly sliced
1-pint canning jars with lids and rings
These pickles have a very complex flavor. Everyone at one of our family gatherings just loved them. I will probably make them again. I just need more watermelon rind.
It has great potential and probably I did something wrong the first time, but the amount of water & salt seemed very excessive. I cut back by half the second time and ooh-la-la. I agree with an earlier poster - use fresh spices for the canning. I doubled the spices in the jars the second time & added some whole allspice. And I have experimented, adding some pineapple chunks and dried cranberries a few times. Nice. This is *really* is a great base recipe, I've enjoyed it and I can see doing a lot with it as time goes on. Thanks for sharing, Keryne.
This was my first experience with canning. The watermelon rinds tasted like sweet pickles and the juice had a very nice flavor. The only thing that was unclear to me was whether to use fresh cinnamon and clove in the jar or use the spices in the cooked packet. I used the spices that I prepared for the packet, but next time I will use a fresh cinnamon stick and clove for the jar. This was a good recipe and I will certainly try it again.
After trying several other pickled watermelon rind recipes (some from this site), I finally found one that replicated the tangy, sweet flavor that I remembered from my childhood. I have made it several times, and have made only one alteration to the recipe as written: I did not cook the rinds 45 minutes, only about 20 minutes and they were plenty soft. Try to get a melon with a thick rind which is easier to "peel"…the small seedless varieties tend to have thin skins and are harder to prepare.
First and last time growing watermelons in So Cal. Only got ONE watermelon from a jungle of vines (squirrels got two other ones! #($@) So I was determined to make the very best of that darn melon.
This recipe was clear and easy. However, peeling a watermelon resulted in me inventing new swear words. I'm lucky I still have all my fingers. Not a fun process. BUT...the taste of this recipe is delightful. I actually would be willing to use it again on a Farmer's Market organic melon.
Excellent. I thought i was doing something wrong and wasn't going to have enough liquid to fill the jars with the pickles, but it worked.
I omitted the clove/cinnamon in the jar, but added a little extra cinnamon and about 1/8 tsp of nutmeg to the pot while boiling (step #3).
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 136
** Calories from Fat: 4
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