GRANDMA ASHWORTH'S WATERMELON PICKLE
Pickled watermelon rinds!
Provided by Dave M.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 9h35m
Yield 18
Number Of Ingredients 10
Steps:
- Dissolve salt in a large bowl with enough water to cover the trimmed watermelon rind cubes (all green and red parts removed). Soak the watermelon rind overnight in the salty water. Drain, rinse, and place the rind cubes into a large saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook until tender, about 10 minutes. Drain the rind in a colander set in the sink.
- Mix the sugar, vinegar, and 2 cups of water in a large bowl, stirring until the sugar has dissolved. Place the lemon, cinnamon, and cloves into a a piece of cheesecloth, and tie the corners together to make a spice bag. Place the spice bag into the pot, and stir in the watermelon rind pieces. Bring to a boil, reduce heat to a simmer, and cook until the watermelon rind becomes translucent, about 35 minutes. Remove the spice bag.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the watermelon pickle into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 191.8 calories, Carbohydrate 49.2 g, Fat 0.3 g, Fiber 0.8 g, Protein 0.4 g, Sodium 2.9 mg, Sugar 44.4 g
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Atinuke Lawal
[email protected]This recipe is a must-try for anyone who loves pickles or watermelon.
Allen Spradley you
[email protected]I'm definitely going to be making these pickles again. They're so easy to make and they're so delicious.
Lilith Bright
[email protected]These pickles are a great addition to a cheese plate or a charcuterie board. They're also delicious on sandwiches and salads.
Kids Drawing
[email protected]I'm not a big fan of pickles, but I actually really liked these. They're not too sour and they have a nice sweetness to them.
Pasan Milindu
[email protected]I've never had watermelon pickles before, but I'm definitely a fan now. They're so unique and flavorful.
Jay Siddle
[email protected]These pickles are so easy to make. I love that I don't have to can them. I just let them sit in the refrigerator for a few weeks and they're ready to eat.
Dad khan Khaliq
[email protected]I was skeptical about making watermelon pickles, but I'm so glad I tried this recipe. The pickles are amazing! They're the perfect combination of sweet and sour.
Yaair Khan
[email protected]This recipe is a great way to use up extra watermelon. I had a lot of watermelon left over from a party, and I didn't want it to go to waste. The pickles were a delicious and easy way to use it up.
Irakli Kheladze
[email protected]I've been making Grandma Ashworth's watermelon pickle for years, and it's always a hit. The pickles are delicious and everyone loves them.
Samiha Rahman
[email protected]This watermelon pickle recipe is a keeper! The pickles turned out crispy and flavorful, with a perfect balance of sweet and tangy. I followed the recipe exactly and had no problems.