Watermelon Pickle
From Yankee Magazine's Great New England Recipes
Pickles and Preserves Recipes
Yield: Makes 4-5 pints.
Although it takes time to make these spicy, translucent-amber pickles, the enticing scent of simmering spices rewards you while you work. Actually the recipe is quite simple -- the hardest part is just peeling the rind.
- 1 medium-size watermelon
- 8 cups sugar
- 4 cups vinegar
- 4 tablespoons crushed stick cinnamon
- 4 tablespoons whole cloves
Remove the pink, ripe part of the melon for another use, such as a fruit cup. Cut the rind into 3/4-inch-wide slices, remove outer peel, and then cut slices into small squares of about 1 inch. Cover with water and cook until tender. Boil sugar and vinegar 10 minutes. Add spices tied in a cheesecloth bag and simmer about 1 hour. Add drained watermelon pieces and simmer another hour. Remove spice bag and pour watermelon and syrup into hot sterilized jars. Cap and store in a cool place.
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