Watermelon Pickles

Randi's Watermelon Pickles

 

 

 

This recipe has many variations. A neighbor years ago canned extensively, one of the items she canned was Watermelon Pickles, I liked the taste of clove and was addicted. Over the years, I took my passion for Watermelon Pickles to a new level. I added fresh sliced Oranges, Lemons (seeds removed) to the syrup but in stages, it takes a couple of days to can these mouth watering pickles. However, many recipes don't call for the flavors to combine and after the brine process the syrup is made and the pickles canned. For me, it's all about flavor so, I remove the watermelon pickles from syrup after one day, heat it back up add fresh oranges and lemons and then add syrup back to pickles for one more day, then I can them.

 

I also add sliced orange to the bottom of canning jar and I only use Mason Jars Wide Mouth. I also add one unused cinnamon stick in each jar, it's all about presentation and that is just as appealing as the taste of the product.

 

 

 

Time to begin the process......

 

One eight to ten pound watermelon, I would hop you eat the watermelon because it's great, with a sprinkle of Kosher Salt, when you have the rinds left follow these guidelines.

 

I usually cut Watermelon in half, then cut the heart out of the melon and I only buy seedless, but I admit I also like seeded, seems to have better fruit. After I clean out the remaining fruit from the melon and all I have is rind, I cut watermelon in strips, cutting across the melon. Then I cut into 1" pieces. Get out the old trusty peeler and turn the melon piece around so you can peel off peel of the watermelon (it works great) be sure to remove all green peel. Once all the rinds have been peeled place in large bowl with 3/4 c. Kosher Salt or Canning Salt and make sure the rind is covered with water (mix the rind and the salt water around a few times to be sure salt is dissolved). Cover with plastic and let sit one day or overnight depending on your time.

 

 

Second day:

 

Rinse the rind in cold water. Place rind in stainless steel stock pot (I prefer) or large pot, no acid will be used at this point. Cover with cold water and add 1 piece of fresh Ginger root, peeled and sliced to the rind boil for 30 minutes or until tender (I only cook for 30 minutes no matter because I like a crunch from the rind). Once rind in cooked take out of pot using large skimmer or slotted spoon and place in either a large bowl (not aluminum) or crock pot, yes, a crock pot, it's ideal and works perfectly.

 

 

 

 

Making the Syrup:

 

5 C. White Sugar

2 C. Apple Cider Vinegar or Apple Cider that has aged, either will work.

3 C. Purified Water (I use Brita) or regular water.

3 sticks of Cinnamon

7 Peppercorns (optional but does give a bite of flavor)

7 Whole Cloves

10 slices of Candied Ginger

 

 

Cook until well disolved and comes to boil, stirring often. When mixture comes to boil set a timer and let it cook for 5 minutes, you want the flavors to come together. Once mixture is done add to rind in crock pot, stir and cover with plastic wrap for 1 full day.

 

 

Next day:

 

Strain the rind and syrup over pot, retaining the syrup. Add 1 Orange sliced, 1 Lemon sliced and return to heat until boiling. Add mixture to the rind and let sit 1 full day.

 

You will need 6 mason jars, sterlized and ready. Lids can be placed in a pan of boiling water, I do this individually.

 

 

Place one slice Fresh Orange to bottom of jar, add 1 stick of cinnamon lining it up against the jar. Add rind, not syrup but rind with a slotted spoon fill to jar full line, continue to all jars are filled. Then we can add syrup to the jars and again place 1 slice Fresh Lemon to top of rind. Place hot lid on top of jar and then the screw top band. Once all jars are completed place in water bath and cook for 5 minutes at boiling water, do not place jar in pot until water is fully boiling. Take out of bath and let set until cool, you will hear a pop or click that idicated lid is fitted and canning has been done correctly. These will last years, and in my home these pickles are made every summer or whenever I can get a good watermelon. Enjoy!