Watermelon Pickles

Watermelon Pickles

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Most recipes for Pickled Watermelon are actually for pickled watermelon rinds. The rind is more akin to a vegetable, while the watermelon flesh is the juicy fruit-like part that we savor. It is usually regarded as a seasonal treat but the flavor of summers bounty can also be preserved in a multitude of delectable ways. The Brine for this recipe contains vinegar which is necessary for the preservation - the vinegar pickle taste is melded with the cinnamon, sugar, lemon and natural melony sweetness to create a unique taste experience.


 

 

Watermelon Pickles

4 quarts diced seeded watermelon
5 cups sugar
1/4 tspn salt
1/2 cup cider vinegar
2 slices lemon
1 tbsn cracked Cinnamon Whole
1 tspn whole cloves


Put diced melon in colander and with your hands,
squeeze out as much juice as possible. Don't pulverize the melon flesh , you'll end up with mush - squeeze gently.  Let drain for 1 hour.

Put melon, sugar, salt, vinegar and lemon in large,
heavy kettle.

Add spices tied in a Spice Bag. Cook slowly for 50 - 60 minutes.

Stir occasionally to prevent sticking.

Pack at once into hot sterilized jars and seal.





 

   

 


Fruit Pickles    Watermelon Rind Preserves    Pickled Watermelon Rind