Before putting into jars, a few drops ofred or green food color make this an attractive and deliciousaddition to a Christmas menu.
Recipe: Spiced WatermelonPickles
Rind of 1 large watermelon
Peel and remove all green and pink portionsfrom rind. Cut into 1-inch cubes. Place cubes in a large cookingpot, add 1 quart water, or enough to cover cubes, and the salt;stir to mix well. Cover and set aside to soak overnight.
Next morning, drain and cover cubes withfresh water. Cook cubes over medium heat until almost tender.Drain.
Tie the cinnamon sticks, whole clovesand allspice berries in a cheesecloth to form a spice bag.
In a large saucepan, combine the vinegarand sugar and bring to a boil over medium-high heat. Add thespice bag and simmer, uncovered, for 15 minutes. Remove fromheat and allow to stand for 15 minutes, then remove spice bag.
Add the drained watermelon rind.to thesyrup. Cook over medium-low heat until the rind turns clear.
Pack into sterile jars and seal accordingto manufacturer’s instructions.
About 1 quart water
1/4 cup kosher salt8 whole cinnamon sticks — broken up
1 tablespoon whole cloves
1 tablespoon allspice berries
1 quart cider vinegar
8 cups granulated sugar
Yield: 6 pints.
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