Canning: Watermelon Rind Pickles
- Complexity: medium
This recipe application for watermelon rind pickles is the finest thing you can do with a watermelon besides greasing it up and chasing it around the pool.
Step by Step Directions
Scoop out melon leaving about 1/4-1/2 inch of red flesh.
Peel off the outer green with a vegetable peeler and then cut into 1-inch cubes.
Bring the apple cider vinegar, water, sugar, ginger, salt, and spices to a boil over medium-high heat in a medium saucepan (2-quart). Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.
Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another one and half hours.
Refrigerate overnight and consume within a month. These pickles must be refrigerated.
Great as a side with grilled dishes or as a salad tossed with crispy, crumbled bacon and served over greens.
TO CAN FOR LONG TERM STORAGE:
Pack rinds into hot sterilized pint jars; pour syrup over pickles, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands finger tight. Process watermelon rind pickles in boiling-water bath 15 minutes.