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.
4 quarts diced seeded watermelon
5 cups sugar
1/4 tspn kosher 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, VERY 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 to 60 minutes. Stir occasionally to prevent sticking.
Pack at once into hot sterilized jars and seal.