Av and I got a really nice watermelon at the State Farmers’ Market in Montgomery, and I decided to make pickles with it. I’ve made these before, and they turn out really nice!
I think, but I’m not sure, that watermelon rind pickles are mostly found in here in the South (and I know, at first they don’t sound very appetizing)…but they’re so yummy that you should give them a try if you can!
3 quarts watermelon rind (3 quarts is what you’ll get from a small/medium size watermelon)
1-1/2 tbsp pickling lime
5 cups sugar
1 gallon water
2 cups white vinegar
1 stick cinnamon
2 tbsp cloves
I put the rind into a large pot, covered with water, and added the pickling lime. This must set overnight – 8 to 12 hours. I don’t know why, but the pickling lime makes the rind sound ‘squeaky’ when it’s stirred!:
In the meantime, I started sterilizing the jars. I used the exact instructions from the box the jars came in (it’s *so* important to follow those directions carefully) – here are the sterilized jars (the lids are in another hot water bath):
…then I added my hot watermelon rind mixture. I put plenty of pickles in each jar and filled each up to about 1/4″ from the top with the syrup. I put the lids on, then the bands, and placed the filled jars into a hot water bath, boiling them for 15 minutes:
(This is just one set of jars) Once fifteen minutes had passed, I took the cans out to cool – they need to cool for 12 to 24 hours. It’s really satisfying to hear the lids pop, which is the sound they make when they start to cool and seal.